Golden Egg Curry

Heat 2 tablespoons of oil in a large kadai. Add cumin seeds, cloves and aniseeds. Saute on medium heat for a few seconds. Tip in the onions, ginger-garlic pastes and green chillies and fry on medium heat for a couple of minutes.

Stir in chopped tomatoes and mix well. Add a few teaspoons of water and cook until the tomatoes are slight soft and cooked.

Add the dry spices; red chilli powder, turmeric, coriander and curry powders; mix well.

Fry on medium heat, stirring often until the spices are lightly roasted. Stir in grated coconut and fry well until most of the moisture is gone and oil starts to ooze from the sides of the mixture.

Remove from heat and let cool. Once the mixture is cool, place in a blender jar and blend to a smooth and fine paste; keep aside.

In the same kadai which was used earlier, add 1 to 2 tablespoons of oil. Once the oil is hot, add 1 bay leaf and the ground or blended onion-tomato-coconut paste, along with 1 teaspoon of garam masala powder; mix well. Fry on medium low he

Once the gravy comes to a boil, lower heat and simmer on low, covered for about 5 to 7 minutes until all the flavors have come together. Adjust seasoning and salt along with consistency of gravy. Sprinkle with cilantro leaves.

Gently add the boiled eggs and simmer for 2 minutes and remove from heat. Serve hot with rice, chapatis, rotis, naan etc.