Egg Chettinad

 Ingredients
4 -5 eggs, hard boiled
2 onions, medium sized, chopped
1 teaspoon mustard seeds
2 tomatoes, chopped
2 sprigs curry leaves
1 teaspoon chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 cup thick coconut milk or grind 2-3 tablespoons of grated coconut into a fine paste
salt
 To roast and grind
3 dry red chillies
1 teaspoon cumin seeds
1/2 teaspoon fennel/perumjeerakam seeds
1/4 teaspoon fenugreek/methi/uluva seeds
1/2 teaspoon peppercorns
2 cloves
1/2" cinnamon
1 green cardamom
1 teaspoon chopped ginger
1 tablespoon chopped garlic
2 green chillies
few cashew nuts

 Method

• Make slits on the boiled eggs and keep aside.
• Dry roast all the ingredients under 'roast and grind' for 1-2 minutes.
• Once cooled grind the roasted ingredients with a sprig of curry leaves, by adding little water into a fine paste. Keep this aside.

• Heat oil in a kadai and splutter the mustard.
• Add the chopped onion and remaining curry leaves. Saute until translucent.
• Add the chilli powder, turmeric powder and coriander powder. Fry for a minute.
• Add the chopped tomatoes. Mix and cover and cook until the tomatoes turn mushy.
• Now add the grinded masala. Saute well and simmer on low flame for 10 minutes or until oil layer comes up.
• Add 2 cups of water and salt. Bring to a boil.
• Add the eggs and cook for 5-6 minutes or until the gravy thickens.
• Pour the coconut milk or coconut paste. Mix well. Once it starts to boil, remove from the flame and serve hot.