GETTING READY

1. In a pan, add cumin seeds, coriander seeds, dry red chilies, and poppy seeds. Roast on a high flame till the spices change color.

2. In a blender add the dry roasted spices along with garlic, chopped ginger, and grated coconut. Blend into a fine paste. Take the spice paste out in a small bowl and keep it aside.

MAKING

3. In a pan, heat vegetable oil, add chopped onion and curry leaves. Stir and cook until onion becomes golden brown.

4. Add chopped tomato and stir fry till the oil separates.

5. Stir in the grounded paste, turmeric powder, garam masala powder, and salt. Mix well.

6. Pour water, cover and bring to a boil. When the water comes to a boil, lower the flame and add tamarind water, and coconut cream. Cook for 2-3 minutes. Make sure you don’t overcook the coconut cream.

7. Add boiled shelled eggs and cook for another 5-6 minutes.

SERVING

8. Garnish with chopped coriander leaves and serve with steamed rice.