Chettinad Egg Curry

We love eggs in any form in our home. It is one of the most versatile ingredient. I make curries, gravies, biryani, scrambled eggs and omelets with eggs very often. This egg curry is a perfect blend of aromatic Indian spices and it goes really well with rice or roti.

 

 

 

Ingredients:

6 eggs, hard boiled peeled and sliced
3 tbsp. oil
8-10 dry red chillies
2 cloves
1/2" piece of cinnamon
2 green cardamom pods
1/2 star anise
8-10 black peppercorns
1/2 tsp cumin seeds
1/2 tsp fennel seeds/saunf
1 tsp poppy seeds/ khus khus
1 tbsp coriander seeds
1 cup fresh/frozen grated coconut
4 large cloves of garlic
1" piece of ginger
1 large onion, finely chopped
1 spring of curry leaves
1/4 tsp turmeric powder
2 tomatoes, chopped
Salt to taste
1 tbsp freshly squeezed lemon juice
2 tbsp green coriander leaves for garnishing.

 

 Directions:

Heat 1 tbsp oil. Add dry red chillies and roast them until they puff up and becomes crispy. Take out on to a plate and keep it aside.
In the same pan, put cloves, cinnamon, cardamom pods, star anise, black peppercorns, cumin seeds, fennel seeds, poppy seeds and coriander seeds and roast until nice aroma comes out and the spices turn light golden. Add grated coconut and roast until golden. Allow it to cool down. Grind everything to a slightly coarse paste by adding roasted chillies, ginger, garlic and some water.
Heat remaining oil in a pan. Add onions and sauté until golden. Add curry leaves and turmeric powder and mix well.
Add ground paste, chopped tomatoes and salt and mix well. Bring it a boil, cover and simmer until the oil starts to leave the masala.
Add water to get a medium thick gravy. Bring it to a boil and simmer for 5 more  minutes until everything comes together.
Add boiled egg slices and cook for another 2-3 minutes. Switch off the flame and add lemon juice and half of the chopped coriander. Mix well.

Serve hot, garnished with remaining chopped coriander.