Egg Curry - South style / Muttai Kulambu

Ingredients:

• Boiled Eggs - 6, without the shell
• Spices - Bay leaf, Cloves, Cinnamon, Star anise, Cardamom, Black Cumin, Pepper, etc
• Chopped Onions - 2, big
• Chopped Tomatoes - 2, big
• Curry leaves
• Red Chilies
• Fresh or Dry coconut - Handful, grated
• Whole Cashew nuts - 5 (optional)
• Ginger - 1 inch piece
• Garlic cloves - 5 to 6
• Masalas - Turmeric powder, Chili powder, Coriander powder, Garam Masala and Salt
• Chopped Coriander leaves and lemon squeeze for garnishing
• oil 

Instructions:

• Heat oil in a heavy bottom sauce pan and add the spices
• Saute for a minute and add the onions, curry leaves, red chilies, grated coconut, cashewnuts  and garlic - saute for few minutes and grind into a smooth paste along with ginger 
• In the same pan, heat oil, add the masala paste and the masalas - let it boil by adding enough quantity of water
• Meanwhile prick the boiled eggs with fork and drop them inside the boiling gravy
• Its always better to avoid frying the boiled eggs so that we get the whole nutrition of the egg white and pricking helps the masala flavors to seep into the eggs 
• Let the curry boil for around 10 minutes so that the raw smell vanishes completely, oil gathers on the sides and the gravy thickens
• Turn off the burner, garnish with chopped coriander leaves and serve hot with steamed rice / Chapathi