Chettinad Egg Curry

INGREDIENTS

Boiled eggs  -  4 nos
Coriander powder  -  3tsp
Chilli powder  -  1 1/2 tsp
Fennel seeds  -  1 tsp
Cumin seeds  -  1 tsp
Turmeric powder  -  1/2 tsp
Ginger chopped  -  1/2 tsp
Garlic chopped  - 1 tsp
Onion chopped  -  2 nos
Tomatoes chopped  -  1 nos
Coconut milk  -  1/4 cup
Coriander chopped  -  1 tsp


METHOD

Peel the eggs and cut them into 2 halves.
Grind coriander powder, chilli powder, fennel seeds, cumin seeds, turmeric powder, chopped ginger and garlic together with little water into a fine paste.
Heat oil in a pan and add chopped onions and fry till golden brown.
Now add the ground paste and cook for 5 minutes.
Pour in little water to avoid scorching.
Add the chopped tomatoes and cook for 3 minutes.
Then add the coconut milk and heat for some time.
Garnish with chopped coriander.
Goes well with Coconut milk rice.