- 6 large eggs
- 2 medium onions chopped into medium sized pieces
- 1 cup grated fresh coconut
- 3 green chillies chopped
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp jeera (cumin) powder
- 1 tsp roasted saunf (fennel seeds)
- 1/2 tsp turmeric powder
- tamarind the size of a small lemon
- 7 to 8 curry leaves
- salt to taste
- 3 tsp oil
Boil the eggs and keep them aside to cool down. After they cool down, peel them and make a lengthwise slit on one side of the eggs.
Grind together the coconut, onions, red chilli powder, green chillies, coriander and cumin powder, roasted fennel, turmeric powder, salt and tamarind to a fine paste. Use as little water as possible. (The best masala pastes are made on the stone grinder! :-()
Heat the oil and add the curry leaves. Now add the ground paste to this oil and fry well till the oil separates from the masala. Once the masala is fried, stuff a little into the slits made in the eggs with the help of a spoon. Now add the eggs to the masala and add a cup of water.
Bring to a boil. Then lower the flame and simmer for five minutes.
Serve hot with chapatis or rice.