Egg Curry

Ingredients:

4 boiled eggs, cut into halves
2 onions, chopped
1 green chilli
2 tomatoes, chopped
4-5 tbsps fresh coconut
3/4th tsp fennel seeds/saunf pwd
1 tsp coriander pwd
1 tsp red chilli pwd
1/4 tsp garam masala pwd (2 cloves, 1″ cinnamon, 1 elaichi)
coriander leaves for garnish
salt to taste
2 tbsps oil

1 Heat half a tbsp of oil in a heavy bottomed vessel, add half of the onions and green chilli and saute till transparent. Add a few tbsps of chopped tomatoes and saute further for another 4 mts. Remove from heat, cool and grind to a paste along with grated coconut.
2 In the same vessel add the remaining oil, add the remaining chopped onions and saute till transparent. Add saunf pwd, coriander pwd and salt and combine. Add the ground masala paste and cook for 4-5 mts. Add the remaining chopped tomatoes and cook for 3-4 mts. Add a little less than a cup of water and bring to boil.
4 Add the boiled egg halves and let it cook in this masala for 5-6 mts on medium flame. Reduce flame and cook till you get the desired curry consistency.
5 Add garam masala pwd and coriander leaves. Turn off heat and serve hot with rotis or white rice.