Chettinad Egg Curry

Overview
This is a spicy egg curry that goes well with any Indian rice or bread. If you don't like it too spicy just use kashmiri chilly instead of whole red chilly which will give a nice color and flavor to this dish. Roasted whole spices fried with fresh grated coconut and ground to a smooth paste makes the thick aromatic gravy for this egg curry.

Chettinad Egg Curry

Chettinad Egg Curry Ingredients - Finely chopped onions, curry leaves,
whole red chilly, Whole Corainder Seeds, mustard seeds, Cumin seeds,
Garlic, ginger, Fresh grated coconut.

Ingredients
Eggs 8 hard boiled
Red Onion 2 cups finely chopped
Ginger 2 inch piece finely chopped
Garlic 6 - 8 cloves finely chopped
Tomatoes - 1 1/2 cup finely chopped
Fresh grated coconut - 1 cup
Curry leaves 3 sprigs
Cumin seeds 1 teaspoon
Whole Red chilly 4 - 6
Whole Coriander seeds 2 tablespoons
Whole Black powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Mustard seeds 1 teaspoon
Garam masala powder - 1 teaspoon
Salt to taste
Oil 5 tablespoons

Steps
1. Hard boil the eggs peel shell and keep aside.
2. Heat 2 tablespoon of oil in a pan. Add the cumin seeds fry few seconds and add the whole red chilly and coriander seeds. Fry till the coriander seeds turn brown. Add the fresh grated coconuts to this along with turmeric powder and fry till the coconut is dry and light brown. Grind with one cup water to a smooth paste.
3. Heat the remaining oil in pan. When the oil gets hot add the mustard seeds. When the seeds splutter add the finely chopped onions, garlic and ginger to this and fry till the onions are light brown. Add the curry leaves and fry few second and add the finely chopped tomatoes to this add salt lower heat and cook covering the pan with lid. Cook till the tomatoes are cooked well.
4. Add the ground coconut paste to this along with salt as needed with one more cup of water. Mix well and bring to boil. Lower heat and let the gravy thicken and all flavors mingle well.
5. Make gashes on the sides of the eggs and add them to gravy along with garam masala powder mix well and bring the gravy to boil. Turn off heat.

Serve hot with Rice or Indian bread.