Green Chilli Egg Curry recipe

INGREDIENTS
• 7 hard-boiled eggs
• 6 tablespoons Coconut oil
• Onion 5 medium sized, 1 Onion sliced finely chopped
• 4 sprigs Mint leaves
• 1 handful of Coriander leaves
• 1 cup grated Coconut
• 1 inch Cinnamon
• 5 Cardamom
• 1/2 tsp Cumin seeds
• 1/2 tbsp fennel seeds
• 1 tbsp grated Ginger
• 1 tbsp grated garlic
• 1/2 tsp Turmeric powder
• 1 tsp kashmiri red chilli powder
• 3 tsp Coriander powder
• 1 tbsp Butter
• 1 tsp Garam masala
• 4 medium sized tomato, finely chopped
• 8 mildly spiced green chili, slit
• 1 cup water – 200 ml
• Salt to taste

PREPARATION
BOILING THE EGG
1. Boil 7 hard-boiled eggs and peel them.

MAKING THE EGG MASALA
2. Heat 2 tbsp of Coconut oil in a large saucepan over medium heat. Add 50 gm onion and 8 slit Green chillies and cook until it is soft and translucent, about 5 minutes. Turn off the stove and allow them to cool.
3. Transfer the contents to a mixie jar or blender. To that add 4 sprigs of mint leaves, a handful of Coriander leaves and crush them roughly.
4. To that mixture add 1 cup grated coconut and a little water and blend it to a thick paste. Set aside.

MAKING THE CURRY
5. Heat 4 tbsp of Coconut oil in a large saucepan over medium heat. Add 1 inch Cinnamon, 5 Cardamom, 1/2 tsp Cumin seeds, Fennel seeds 1/2 tbsp. fry for 2 mins.
6. Add 4 medium sized finely chopped Onions and 4 whole green chillies. Stir well and adjust the flame to medium-high. Cook for 4 mins.
7. Add 1 tbsp grated Ginger, 1tbsp grated Garlic and 2 med-sized finely chopped Tomatoes adjusting the flame to low. Check the seasoning and add Salt if required.
8. Close the lid and cook for 5 mins. Now add 1/2 tsp Turmeric powder, 1 tsp kashmiri red chilli powder followed by 3 tsp of Coriander powder and stir well until the raw smell goes away.
9. Add the masala paste from the blender and combine. Cook for 2 minutes before adding 200 ml water. Keep the flame medium-high and cook for 5 mins. Stir often to prevent masala from burning.
10. Add a tbsp of butter. This is an optional step.
11. Now ad 1 tsp of Garam masala, keeping the flame low add boiled eggs. Pour the masala over the eggs.
12. Simmer the curry in medium-low flame for an additional 2 minutes, until the sauce has thickened and the eggs are heated through.
13. Garnish with chopped cilantro and serve over rice or with naan bread. Enjoy!