South Indian Style Egg curry

4 hard-boiled eggs

5 tsp oil

1 lavang/ clove

Small piece of cinnamon

1 green cardamom

1/2 tsp mustard

1 sprig of curry leaves

1/2 tsp turmeric/ Haldi powder

1 tsp red chilli powder

1 finely chopped onion

1 tomato boiled and pureed

2 -3 tsp Chettinad masala powder or any other curry powder

3/4 cup coconut milk

Salt to taste

Chopped coriander leaves for garnishing

For the Chettinad masala powder:

Roast and blend:

1/2 tsp jeera/ cumin seeds

1 tsp daniya/ coriander seeds

1/2 tsp fennel seeds

1 tsp poppy seeds/ Khas Khas

4-5 methi dana/ fenugreek seeds

8 peppercorns

2 red chillies

2 cloves/ lavang

1/2 inch cinnamon/ dalchini

Remove the egg shell and put cuts on it, apply little salt and keep aside
Heat oil in a pan, add mustard, once it starts crackling add curry leaves and other whole spices
Saute for a second, add chopped onions and saute until they turn light brown in colour
Add the tomato puree, and fry till oil leaves the sides
Add in turmeric powder,chilli powder and Chettinad masala powder as per your taste
Saute for 2 mins, add coconut milk, salt and mix well
Once it starts boiling add boiled eggs and boil further for 5 mins
Add water if needed and adjust the consistency of the gravy according to your taste
Finally, garnish with chopped coriander leaves and turn off the flame.
Serve hot with steamed rice, idli, dosa, idiyappam or Rotis
You can substitute egg with prawns, chicken, mushrooms or paneer.

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