Chettinad Egg Gravy

Ingredients

• • Eggs (hard boiled, cut into halves) - 4
• • Onion (chopped) - 1
• • Tomatoes (chopped) - ¾ cup
• • Curry leaves - 1 sprig
• • Ginger-garlic paste - 1 teaspoon
• • Salt - as required
• • Oil - 3 tablespoons
• • Chilly powder - 1 teaspoon
• • Turmeric powder - ½ teaspoon
• • Coriander leaves - a few

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Ingredients For Grinding To A Paste

• • Poppy seeds - 2 teaspoons
• • Coconut (grated) - ¼ cup
• • Coriander seeds - 2 tablespoons
• • Fennel seeds - ½ teaspoon
• • Cumin seeds - ½ teaspoon
• • Pepper - 1 teaspoon
• • Red chillies - 2
• • Cardamoms - 2
• • Cinnamon stick - 1 inch

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Method

• 1. Heat oil in a pan and add all the ingredients listed under "For Grinding to a paste" and fry till it turns golden brown.
• 2. Cool it and grind it into a fine paste with water.
• 3. Again in a pan add oil and fry small onions and then add tomatoes and fry it, till it becomes mushy.
• 4. Then add curry leaves, chilly powder, turmeric powder, ground paste, salt and some water. Cook for 5 to 10 minutes in medium flame.
• 5. Finally, add the boiled eggs and cook for a minute.
• 6. Garnish with coriander leaves and serve hot with chapatis.