Chettinad Egg Curry

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. It is one of the most spiciest and aromatic cuisines in India. The dishes are made of ground spices and are hot and pungent but delicious. There were some friends coming over for dinner in US, and had demanded some dish with a kick... sup decided to make this chettinad egg curry which was an instant hit !!

Ingredients :

• Boiled eggs : 4
• Onions : 2 no
• Tomatoes : 2 no
• Ginger garlic paste : 2 tsp
•  Dry coconut (fresh coconut can also be used): 11/2 tbsp
• Coriander seeds : 2 tsp
• Cumin seeds : 2tsp
• Poppy seeds (khus khus) : 2 tsp
• Whole Elaichi : 2-3
• Cloves : 2-3
• Cinnamon stick : 1 inch
• Bay leaf : 1 no
• Dry red chillies : 5-6 (as per
  required hotness)
• Curry leaves : 1 sprig 
• Turmeric powder : 1/4 tsp
• Red chilly powder : 1 tsp (optional)
• Garam masala : 1/2 tsp (optional)
• Coriander leaves for garnishing
• Oil : 2-3 tbsp
• Salt to taste

Method :

•  Roast coriander seeds, cumin seeds, poppy seeds, elaichi, cloves, cinnamon stick, bay leaf, dry red chillies and dry coconut together in a kadhai.
• Once it gets a brown tinge, cool it and blend it to a smooth paste. Keep aside.
• Now heat oil in the same kadhai. Oil once hot, add chopped onions, chopped tomatoes and curry leaves. Cook till it gets tender and mushy.
• Add ginger garlic paste and stir for a minute.
• Now add the dry spices paste to it and mix really well. Add salt to taste. Add red chilly powder and garam masala if desired.
• Add around 1 cup water, cover and let it cook for 5-7 min
• Now peel and cut the boiled eggs into halves and put into the gravy.
• Garnish with coriander leaves and serve hot with chapati, naan or rice!