Chettinad Egg Curry

Ingredients

• 4 eggs, boiled and peeled
• 2 onions, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp black peppercorns, crushed
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/4 cup grated coconut
• 8–10 curry leaves
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp salt
• 2 tbsp oil

Method

1. Dry-roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns and grated coconut until fragrant. Grind to a paste with a little water.
2. Heat oil, add curry leaves and fry the onions until golden.
3. Add ginger-garlic paste, tomatoes, turmeric and red chilli powder. Cook until the oil separates.
4. Add the ground spice paste and 1 cup of water. Simmer for 8 minutes.
5. Add the boiled eggs and simmer for 5 minutes. Serve hot with rice or parotta.