Egg curry

A simple and mouth-watering recipe for curried, hard-boiled eggs! This curry is a great accompaniment with hot appams or chapathis.

4 boiled eggs
1 dsp coriander powder
1 tsp chilli powder
½ tsp turmeric powder
½ tsp fennel seeds
1 one inch piece cinnamon
3 cloves
2 cardamom pods
1 star anise
Coconut oil as required (or vegetable oil)
½ cup onion sliced
1 tbsp ginger sliced thin and long
5-6 garlic pods
3 green chillies
Salt as required
½ cup thick coconut milk from 1 scraped coconut
1½ cups thin coconut milk
2 medium-sized potatoes, cubed
1 tomato, cubed

For seasoning

½ tsp ghee
½ tsp mustard seeds
1 dsp button onion, sliced
1 sprig curry leaves

Grind together coriander powder, fennel seeds, chilli powder, turmeric powder, cinnamon, star anise, cloves and cardamom to a powder
In a pan, pour oil
Put in the sliced onion and saute well
Add the ginger strips and garlic
Follow it up with green chillies
Put in the ground spices and saute well
Add enough salt
Put in the potato cubes
Pour in the thin coconut milk 
Cook under a lid for a while in medium flame
Once done, add the tomato
Pour the thick coconut milk
Add the eggs and take off the flame when it starts to boil
For the seasoning, add ghee to a pan
Let the mustard seeds splutter
Put in sliced button onion and curry leaves
Pour over the egg curry
Delicious egg curry is ready to serve

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