Chettinad Special Egg Curry

Ingredients

• 6 units Egg
• 2 large Onions (Big size)
• 2 units Tomatoes
• 4 units Dry red chillies
• 2 tablespoons Ginger garlic paste
• 0.5 teaspoon Cumin seeds
• 1 tablespoon Fennel seeds
• 0.75 tablespoon Black peppercorns
• 0.25 teaspoon Turmeric
• 0.5 teaspoon Chilli powder
• 0.5 tablespoon Coriander powder
• 0.5 cup Coconut, grated ((small cup))
• 1 sprig Curry leaves
• 1 handful Coriander leaves ((as required))
• 3 tablespoons Oil ((as required))
• 3 units Cloves
• 2 inches Cinnamon stick
• 2 units Green cardamom pods
• 2 units Bay leaves
• 1 to taste Salt
• 1 as needed Water

Instructions

1. 1Boil the eggs until hard, then allow them to cool. Once cooled, peel the eggs and set them aside.
2. 2In a pan, heat oil and add 1/2 teaspoon of fennel seeds, cumin seeds, black peppercorns, curry leaves, and dry red chillies. Add cinnamon sticks, cloves, cardamom pods, bay leaves, and grated coconut. Sauté until aromatic and golden brown, ensuring the coconut does not burn.
3. 3Allow the roasted spice mixture to cool, then grind it into a fine paste using a blender, adding water as needed to achieve a smooth texture.
4. 4In a pan, heat oil and add the remaining 1/2 teaspoon of fennel seeds, bay leaves, and a cinnamon stick. Once they splutter, add finely chopped onions and sauté until they are 90% browned. Add curry leaves and ginger garlic paste, sautéing until the raw aroma dissipates. Incorporate chopped tomatoes, turmeric, chilli powder, coriander powder, and salt. Add a little water and cook until the tomatoes are soft.
5. 5Add the ground Chettinad masala paste to the pan and sauté for 2-3 minutes. Add water as needed to achieve the desired consistency. Grind additional grated coconut with water and add to the gravy for a smooth texture and to balance the spiciness.
6. 6Make small cuts on the boiled eggs and add them to the curry. Garnish with coriander leaves and serve hot with rice or roti.