Chettinad Egg Curry

Ingredients for Chettinad Egg Curry [ Serves 4-6]Eggs – 6
Onion – 2 [medium]
Tomato – 2 [medium]
Oil – 3 tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Coriander Seeds Powder – 1 tsp
Water – 2 cups
Salt – To Taste

To Grind
Dry Red Chilli – 3
Cumin Seeds – 1 tsp
Fennel Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Peppercorns – 1/2 tsp
Clove – 2
Cinnamon – 1/2” pieces
Green Cardamom – 1
Chopped Ginger – 1 tsp
Chopped Garlic – 1 tbsp
Curry Leaves – 1 sprig
Green Chillies - 2
Khus Khus (poppy seeds) or Cashew Nuts – 1 tbsp
Curry Leaves – 2 sprigs [optional]
Grated Coconut – 2 tbsp
Water – to grind

Method:

1. Boil eggs, remove shell and make small slits in egg with knife, keep aside.
2. Dry roast ingredients except curry leaves, coconut under ‘to grind’ until aromatic (1-2 minutes) allow to cool.
3. Grind  roasted ingredients with curry leaves to smooth paste using little water and keep side.  Grind coconut with little water and keep aside.

4. Finely chop onion and tomato.
5. In a wok or pan heat oil add mustard seeds and allow to splutter.  Add curry leaves, onion and sauté until soft.
6. Add chilli, coriander seeds, turmeric powder and mix well, cook for a minute.

7. Add tomatoes, cover and cook until tomato gets mash.   Now add grinded masala paste.

8. Cook in medium flame for 8-10 minute or until oil separates. Add 2 cups of water, salt and bring it to boil.

9. Add eggs and cook for 5 minutes or until gravy becomes thick.
10. Add coconut paste mix well and cook for 2-3 minutes, off flame.

Serve warm with steamed rice or roti.