|Fresh coconut/Frozen coconut||1⁄2 Cup (8 tbs)|
|Cumin seeds||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm)|
|Coriander seeds||1 Teaspoon (few)|
Dice the tomatoes and 1/2 onion. Chop remaining onions finely. Boil the eggs and remove the shells and make some cuts on the eggs.
Heat a tsp of ghee and fry coconut, red chillies, green chillies, coriander seeds, cumin seeds, garlic, diced onion, cloves, cinnamon and coriander leaves one by one.
Now grind these to a smooth paste along with diced tomatoes.
Now take the eggs in a pan, add the masala, salt to taste and add water to make the gravy to desired consistancy. When it starts to boil cover and ccok on a low flame for about 10 minutes.
Meanwhile heat remaining ghee in a separate vessel and fry the finely chopped onions till brown. Pour it over the gravy and mix well. Garnish the gravy with cut coriander leaves. Serve hot with rice or any other Indian bread.