Chettinad Egg Masala Curry

Make a few shallow cuts on the boiled eggs and leave it aside.

To make the Masala Paste, heat 1 tablespoon oil in a pan and once slightly hot, add the cumin, coriander and fennel seeds. Give a stir and fry on low heat for 30 seconds.

Add red chilies and black peppercorns, give a mix and fry for 30 seconds on low heat.

Add the grated coconut and mix & fry on low heat for 4 - 5 minutes till light brown in color.

Remove onto a plate and allow it to cool completely.

Add it to a grinder and first coarse grind it to a powder. Then add around 5 - 6 tablespoons water and blend it into a smooth paste.

In a bigger pan, heat 3 tablespoons oil add 1/4 teaspoon turmeric powder.

Add the mustard seeds and when it splutters, add the cumin seeds. Give a stir and add the curry leaves.

Give a stir and add the chopped onions. Mix and fry on medium heat for 5 minutes till translucent.

Now add the ginger garlic paste and fry on low heat for 2 minutes.

Add the tomato puree, Turmeric (a pinch) and Kashmiri chilli powder & salt. Give a mix and fry on medium to low heat for 2 - 3 minutes.

Now add the Masala paste, give a mix and fry on medium heat for 5 - 6 minutes till oil separates.

Add 250 ml water and simmer for around 2 minutes till oil separates.

Add the boiled eggs, give a stir and cover & cook on low heat for 10 minutes.

Remove lid and serve hot.