• 5-6 boiled eggs
• 2 onions, finely chopped or sliced
• 1 tsp ginger garlic paste
• 1 large tomato, chopped
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1 tsp coriander pwd
• salt to taste
• few curry leaves
• 8-10 fresh mint leaves
• 2 tbsps oil
• chopped coriander leaves for garnish
• Dry roast for 2 mts and grind to a paste:
• 3/4 tsp saunf
• 1 tsp khus khus
• 1? cinnamon
• 1 cardamom
• 2 cloves
• 4-5 tbsp grated fresh coconut
• 5-6 cashew nuts

Heat oil in a heavy bottomed vessel, add chopped onions and fry till transparent.

Add ginger-garlic paste and mint leaves and saute for 3 mins.

Add curry leaves, red chili powder, turmeric powder, coriander powder and salt and combine.

Add the chopped tomatoes and fry for 4-5 mins.

2 Add the ground paste and cook for 7-8 mins, stirring so that it does not stick to the vessel.

3 Add the boiled eggs and combine. Cook without lid for 3-4 mins.

Add 2 cups of water and cook with lid on simmer till the gravy thickens.

Garnish with chopped coriander leaves. Turn off heat.

4 Serve with pulao, biryani, coconut rice or rotis.

by Pak101.com (few years ago!) / 1031 views