Ingredients:
4 Eggs
20 Small onions
2 flakes Garlic
A small pieces Ginger
2 Cinnamon
¼ tsp Coriander
½ tsp Red chilies
½ tsp Fennel
¼ tsp Cumin
¼ tsp Fenugreek
½ Limes
½ Coconuts
Oil
¼ tsp Turmeric
Salt to taste
Curry leaves
Method:
Hard-boil eggs, cool in water. Shell. Prick with a stout pin and smear over with salt and turmeric. Grate and extract medium strength coconut milk. Slice onions, chop ginger and garlic. Roast cumin and fennel, and powder. Grind together red chilies and coriander. Heat oil. Fry eggs and remove. Add half the sliced onions and fry. Add all the ingredients except lime juice and eggs. Boil until gravy is thick, stirring now and then. Add the eggs and the lime juice; simmer for few minutes longer.
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