Eggs – 4 nos
Sliced Onion – 1 nos
Sliced Tomato – 1 nos
Garlic(chopped) -2 ½ tbsp
Ginger(chopped) -2 ½ tbsp
Green chilly(Slit) – 6 nos
Cashewnut – 6 nos
Coconut milk- 1 cup
Red Chilly Powder – 2 tbsp
Coriander Powder- 2½ tbsp
Turmeric Powder- 1 tsp
Cinnamon Stick – 1 inch
Cardamom – 2 nos
Cloves – 2 nos
Fennelseed (perinjeerakam) – ½ tsp;
Pepper – ½ tsp
Coconut oil – 1 tbsp
Salt -to taste
Mustard seed – 1 tsp
Curry leaves – a few
Boil eggs, break the shell, slit it and keep aside.
Heat 1 tsp oil in a pan and fry cinnamon, cloves, cardamom, fennel seed and pepper.
Add cashew nut and fry for a minute.
Add onions, green chillies, ginger, garlic and saute well, till they turn transparent.
Add chilly powder, coriander powder, saute till raw smell goes.
Add tomato into it and cook till it becomes soft.
Remove from fire and let it cool.
Grind the mixture into a fine paste.
Heat a pan and add remaining oil.
Add mustard seed and let it splutter.
Add masala paste, turmeric powder and salt into it
In a medium heat cook the masala for 3-4 minutes.
Add eggs and coconut milk and allow to boil for a minute.
Add curry leaves and remove from the fire and serve.