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. Prep: 15 mts Cooking: 30 mts Serves 4-5 persons Cuisine: South Indian . 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
