- Hard Boiled Egg- 3
- Onion Paste 1 tblspn
- Ginger Paste 1/2 tspn
- Coconut pureed coconut 2 tblspn
- Pureed Tomato 1 tblspn
- Cumin powder 1 tspn
- Coriander powder 1/2 tspn
- Turmeric Powder 1 tspn
- Kashmiri red chili powder 1/2 tspn
- Toasted Garam Masala powder 1/2 tspn
- Green Chili 2
- Whole dry red chili 1
- Cumin seed 1/2 tspn
- Green Cardamom 2-3
- Cinnamon stick medium 1
- Cloves 3
- Bay leaf 1
- Sugar 1/2 tspn
- Salt 1 tspn/to taste
- Oil 3 tblspn
- Water 1 cup
Make diagonal slits (2-3) on the boiled egg. Sprinkle little salt and turmeric powder over boiled eggs to lightly coat it. Make paste by mixing cumin, coriander, turmeric powder and ginger paste and keep aside.
Heat oil in pan and fry the boiled eggs till golden in colour.
In the same oil, add cumin seeds, red chili, cinnamon, green cardamom and clove. Stir till aromatic.
Add onion paste and fry till golden brown, add the paste of spices and fry till the moisture evaporates. Then add, tomato puree, fry till oil separates.
Add coconut paste, salt and sugar, green chili and fry the coconut alogwith the masala.
Add water and let it boil. Add eggs and cook covered on slow fire for five mins or the gravy cums to thick consistency.
Serve hot with, Roti/Naan/Paratha/Rice