Ingredients:
1 .boiled eggs - 4
2 .tomatoes - 2 medium size ( chopped finely)
3 .onion - 1 ( finely chopped)
4. red chilli powder - 2 tsp
5. turmeric powder - 1 tsp
6. salt - as required
7. oil - any cooking oil
grind together:
1.sesame seeds - 3 tsp
2. pepper corns - 4-5
3. cloves - 2
4. cinnamon stick - 1 inch
5. coriander seeds - 2tsp
6. jeera - 1 tsp
7. onion - 1 (chopped)
8.green chillies - 1
9.coconut - 2 tsp ( optional for extra richness and to excess the quantity of the gravy)
Seasoning:
1. jeera - 1 1/2 tsp
2. chopped coriander - 4-5 tsp
3. curry leaves - 6-7 leaves chopped
Method:
1. Heat the pan, add any cooking oil of 2 tsp. Add all the ingredients one by one to the oil and fry for 3-4 minutes or until the raw smell goes and transfer to a bowl.
2. Once the fried ingredients comes to room temperature, grind to a fine paste by adding little oil.
3. Heat another pan, add oil to the pan. Once the oil gets heated add jeera for seasoning, and then add the chopped onions and chopped tomatoes. Cook until it gets smashed well.
4. Add salt, turmeric powder, red chilli powder at this stage and fry until it gets blended.
5. Add the ground mixture and fry nicely, add little bit oil while cooking, so that the gravy won't stick to the pan.
6. Add 1/2 cup of water to the gravy. Let it boils.
7. In the mean while unshelled the boiled eggs, and give a split length wise with a knife carefully 4 -5 sides in the middle of the egg without cutting it fully and drop inside the gravy. So that the gravy will get inside the egg well.
8. Add chopped coriender and curry leaves on the top for finishing the gravy.
9. Serve hot with roti, chappathi , white rice or jeera pulav.
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