3 nos – Eggs, boiled
1 no – Onion, big sized
2 nos – tomato, medium sized
Salt to taste
3 tbsp – Oil
1 tsp – mustard seeds
1 tsp – Turmeric powder
1 tsp – Red chilly powder
Whole red chilly for tempering
1 cup – Coriander leaves
1/2 inch – ginger
4 to 5 nos – Garlic cloves
1 inch – Cinnamon stick
2 nos – Cloves
1 no – Cardamom
10 nos – Black pepper
Boil eggs, peel and cut it into half and set aside.
Grind the ingredients listed under grinding, to a smooth paste using water.
In a deep pan, heat the oil. Add onions, and sauté it till it turns brown.
Add tomato, turmeric, redchilly powder and sauté for couple of minutes.
Add the ground paste and cook till the oil seperates. Add salt to taste and a pinch of sugar.
Add the eggs and boil till the gravy is thick.
For tempering heat oil in a sauce pan. Add mustard seeds to it. Once it crackles, add red chillies to it and pour it over the curry. Serve hot with rotis.
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