1 Heat 2 tsps oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 mts. Add a pinch of turmeric pwd and combine. Remove and keep aside. 2 In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. Add chopped onions and saute till onions turn transparent. Add ginger garlic paste and saute for 4 mts. 3 Add chilli pwd, coriander pwd and salt and combine. Add the tomato puree and cook for 3-4 mts. 4 Add the ground paste and cook for 8-10 mts. Add 1/4 to 1/2 cup of water and bring to boil. 5 Add the boiled eggs and let it cook in this masala for 7-8 mts on medium flame. Reduce flame and cook till you get the desired curry consistency. 6 Add garam masala pwd and combine. Garnish with coriander leaves. Turn off heat and serve hot with rotis or white rice. Prep & Cooking: 40 mts Serves 4 persons . 2 cloves, 1/2″ cinnamon 1 elaichi 1/4 star anise pinch of mustard seeds 1 large onions, chopped 1/2 tsp ginger garlic paste 1 large tomato, blanched, peeled and pureed 1 tsp coriander pwd 1 tsp red chilli pwd pinch of garam masala pwd salt to taste 2 tbsps oil coriander leaves for garnish Make paste: little less than 1/4 tsp cumin seeds, lightly roast for 2 mts 2 tbsps fresh coconut 3/4 tsp khus khus, soak in a tbsp of water for 15 mts 2-3 cashew nuts 4-5 curry leaves 1 green chilli
