Chettinad Egg Curry (A curry using boiled eggs and delicious Chettinad Masala)

Heat oil in a pan, add cumin seeds. Reduce heat, add the coconut. Saute for 2 - 3 minutes, add the whole peppercorns, whole coriander seeds, turmeric and red chili powders. Let it cool and add 2 - 3 tbsp water and blend into a fine paste.

Hard boil the eggs and remove the shell. Heat 1 tbsp Oil and put the eggs into the pan on medium heat. Sprinkle a pinch of salt and red chili powder over the eggs to season them.

Fry till the surface takes on a crinkly appearance.Remove them to a separate plate to cool.

Heat 2 tbsp oil on medium heat, add mustard seeds. Add the cumin seeds and allow them to brown. Add the curry leaves and minced green chilies.

Stir well and add the Ginger Garlic paste. Fry well, add chopped onions and fry till translucent. Add the Tomato puree and cook for 10 - 12 minutes. Add the prepared Chettinad Masala and mix well.

After 5 - 7 minutes and add red chili powder (if using), salt and garam masala. Add the Vinegar.

Halve 2 eggs and keep the remaining 2 whole. Mix the whole eggs into the gravy and spoon some gravy over them so as to coat them well.Take off heat. Ladle some gravy in a bowl and place the whole eggs in it. Garnish with Coriander Leaves.