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Hard boiled eggs- 6 (peeled and halved)
Onions- 3 (finely chopped)
Tomatoes- 3 (finely chopped)
Grated ginger- 1/2 -inch piece
Garlic- 3 cloves
Grated coconut- 1 cup
(Or)
Tinned coconut milk- 1
Cinnamon- 1 stick
Cumin seeds- 1/2 tsp.
Fenugreek seeds- 1/4 tsp.
Coriander powder- 2 tsp.
Red chili powder- 1 1/2 tsp.
Turmeric powder- 1/2 tsp.
Lime juice- 1 tablespoon
Oil- 2 tablespoons
Salt
A bunch of chopped cilantro (coriander) leaves
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Grind the ginger, garlic, chili powder, turmeric powder, coriander powder & cumin seeds with 2 tablespoons of water and make it into a paste. Grind the coconut separately with 2 cups of water. Strain and reserve the coconut milk.
Heat oil in a pan and fry cinnamon and fenugreek seed for few seconds. Add onions and fry until translucent. Then add the ginger-garlic paste and fry for 5-7 minutes. Add tomatoes & salt and sauté for another 5 minutes. Pour 2 cups of water and cook for 15-20 minutes. Then pour in the coconut milk and bring it to a boil. Add lime juice. Put the eggs slowly into the gravy. Garnish with chopped coriander leaves and serve hot.
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