Masala Paste - Dry roast ¾ tsp of Fennel Seeds, 1 tsp Poppy Seeds, 1” Cinnamon, 1 Cardamom, 2 Cloves, 4-5 tbsp of grated fresh Coconut, 5-6 Cashew nuts for 2 minutes and grind to a coarse paste.
Heat a tbsp of Oil in a pan; add and saute 2 finely sliced medium Onions till transparent. Add a tsp of Ginger Garlic paste, 8-10 Fresh Mint Leaves and saute for 5 minutes. Add chopped Curry Leaves, a tsp of Red Chilli Powder, a pinch of Turmeric Powder, a tsp of Coriander Powder, Salt to taste and combine. Add a finely chopped Tomato and saute for 4-5 minutes. Add the ground masala paste and cook for 7-8 minutes, stirring in between to prevent it sticking to the pan. Add the boiled eggs and cook for 3-4 minutes. Add 2 cups of water and cover cook on low heat till the gravy thickens. Remove from heat and serve warm with Pulao / roti / white rice.
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