• Egg medium - 4
• Oil - 2 tblsp
• Cinnamon - 3cm long strip
• Cloves - 2
• Onion - 1 medium
• Green Chilli - 2
• Ginger-Garlic paste - 1 tsp
• Grated Coconut - 3 tblsp
• Chopped coriander leaves - 2 tsp
• Water - as required
• Salt - to taste

Spice powders:

• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Cumin (jeera)powder - 1/4 tsp
• Pepper powder - 1/2 tsp

1. Chop all the onion, chilli and coriander leaves; Grate the coconut.
2. Boil all the eggs in a pan of boiling water for about 7-8 minutes.
3. Pour out all the hot water from the pan. Fill it with cold water to cool down the boiled eggs.
4. Heat a separate wide pan on a stove and add oil.
5. When the oil is hot enough, add cinnamon and cloves and fry for about 1/2 a minute.
6. Add chopped onion to the oil and stir for few minutes on a medium heat until they become light brown.
7. Remove the onion, cinnamon and cloves from the pan with the slotted spoon; Leave the oil in the pan; Let them become cold enough; grind them with grated coconut and little water into a smooth paste.
8. Heat the same pan.
9. Add chilli and ginger-garlic paste; fry for about a minute.
10. Add turmeric powder, chilli powder, pepper powder, cumin powder and ground coconut paste, salt and 1/2 a cup of water.
11. Cover and let it boil on a medium heat for about 4-5 minutes.
12. Once the eggs are cold enough, remove the egg shell. Slit the eggs all around.
13. Add the boiled eggs and most of the chopped coriander leaves to the curry. Add more water if the curry is too thick. Let it cook for about 3-4 minutes.
14. Garnish with rest of the coriander leaves.