egg kurma

Ingredients:5-6 boiled eggs
2 onions, finely chopped or sliced
1 tsp ginger garlic paste
1 large tomato, chopped
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1 tsp coriander pwd
salt to taste
few curry leaves
8-10 fresh mint leaves
2 tbsps oil
chopped coriander leaves for garnish
Dry roast for 2 mts and grind to a paste:
3/4 tsp saunf
1 tsp khus khus
1″ cinnamon
1 cardamom
2 cloves
4-5 tbsp grated fresh coconut
5-6 cashew nuts

1 Heat oil in a heavy bottomed vessel, add chopped onions and fry till transparent. Add ginger-garlic paste and mint leaves and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.
2 Add the ground paste and cook for 7-8 mts, stirring so that it does not stick to the vessel.
3 Add the boiled eggs and combine. Cook without lid for 3-4 mts. Add 2 cups of water and cook with lid on simmer till the gravy thickens. Garnish with chopped coriander leaves. Turn off heat.
4 Serve with pulao, biryani, coconut rice or rotis.