By Nikita Toppo
Treat your family with this wholesome curry in lunch along with hot steamed rice.
5 hard boiled eggs, 1 tsp coconut oil, 1 tsp mustard seeds, 1 inch cinnamon, 3 cardamom pods,5 peppercorns, 2 green chillies, 1 tsp ginger paste, 7 garlic cloves smashed, 2 onions finely chopped, 3 tomatoes finely chopped, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp chili powder, 1/4 cup tamarind water, 1 cup thin coconut milk, 1/2 cup thick coconut milk, 8 curry leaves, salt to taste
Heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies in a pan, then add ginger, garlic and onions.
Cook till the onions turn soft and add tomatoes, all masala powder and salt. Let it cook for 6-8 minutes.
Add tamarind water and thin coconut milk, Stir and bring this to a boil and reduce heat to simmer.
Simmer till the gravy for about 5 minutes, then add some water to adjust the consistency. Add curry leaves and pour in the thick coconut milk.
Drop the eggs in the curry and switch off the flame. Cover and let it sit for five minutes and serve.