FOR GRINDING MASALA

• Grind onion, garlic, ginger and cumin in an electric mixer grinder with little water.
• In a heavy bottomed kadhai add oil on a medium heat. Add boiled eggs and turmeric powder and fry for few minutes until egg white turns golden brown. Transfer the fried eggs on to a plate and let it rest.
• In the same kadhai with the leftover oil,add ½ finely chopped onion and saute well on a low medium heat until translucent.
• Now add the ground onion paste and saute well for few minutes until raw smell disappear. Add chopped tomatoes to the onion paste mixture and saute well till tomatoes turns mushy. Now add sambhar powder and salt to taste and mix well until it combines well.
• Add the fried eggs to the onion tomato masala mixture and gently stir without breaking eggs. Add 1 cup of water to the egg mixture and gently stir . Cover and cook for few minutes until the gravy started to boil evenly. The gravy is well cooked and oil starts to float above. Now add coconut fennel paste to the mixture and gently mix until it is well combined.
• Let it boil for two to three minutes and switch off the flame. Garnish with mint leaves before serving. This egg curry goes well with steamed rice, pulao and any type of Indian flat breads.