Egg Kurma

• Hard boiled eggs- 6 (peeled and halved)
• Onions- 3 (finely chopped)
• Tomatoes- 3 (finely chopped)
• Grated ginger- 1/2 -inch piece
• Garlic- 3 cloves
• Grated coconut- 1 cup
  (Or)
• Tinned coconut milk- 1
• Cinnamon- 1 stick
• Cumin seeds- 1/2 tsp.
• Fenugreek seeds- 1/4 tsp.
• Coriander powder- 2 tsp.
• Red chili powder- 1 1/2 tsp.
• Turmeric powder- 1/2 tsp.
• Lime juice- 1 tablespoon
• Oil- 2 tablespoons
• Salt
• A bunch of chopped cilantro (coriander) leaves

Grind the ginger, garlic, chili powder, turmeric powder, coriander powder & cumin seeds with 2 tablespoons of water and make it into a paste. Grind the coconut separately with 2 cups of water. Strain and reserve the coconut milk.

Heat oil in a pan and fry cinnamon and fenugreek seed for few seconds. Add onions and fry until translucent. Then add the ginger-garlic paste and fry for 5-7 minutes. Add tomatoes & salt and saut� for another 5 minutes. Pour 2 cups of water and cook for 15-20 minutes. Then pour in the coconut milk and bring it to a boil. Add lime juice. Put the eggs slowly into the gravy. Garnish with chopped coriander leaves and serve hot.