Egg Salna

Wash the tomatoes, green chillies, curry leaves and coriander leaves. Peel the onions and garlic. Roughly chop one onion, thinly slice the other, chop the tomatoes, slit the chillies, and chop the coriander leaves in two separate portions.

Place the eggs in a saucepan and add the water. Heat on high flame for 6 to 8 minutes until the water boils, then lower to medium flame and boil for 10 minutes until the yolks are firm. Drain and leave the eggs for 5 minutes until easy to handle, then peel them and make a few shallow cuts in each egg.

EggsWater

Add the coconut, roughly chopped onion, garlic, green chillies, 10 g coriander leaves and grinding water to a mixie. Grind until smooth with no large coconut pieces left.

Coconut (Grated)OnionGarlicGreen ChilliCoriander LeavesWater

Heat the oil in a kadai on medium flame for 1 minute until hot. Add the cinnamon, cloves and fennel seeds, and fry for 0.5 minute until they sizzle. Add the sliced onion and curry leaves, then fry for 4 to 5 minutes until the onion is golden.

OilCinnamonClovesFennel SeedsOnionCurry leaves

Add the tomatoes, turmeric powder, red chilli powder, coriander powder and salt. Cook on medium flame for 6 to 8 minutes until the tomatoes are soft and the raw smell goes.

TomatoTurmeric PowderRed Chilli PowderCoriander PowderSalt

Add the ground coconut paste and cooking water. Mix well and boil on medium flame for 8 minutes, stirring once or twice, until the gravy thickens and oil shows at the sides.

Water

Add the boiled eggs, garam masala powder and black pepper powder. Simmer on low flame for 5 minutes until the eggs are hot throughout and coated with gravy.

Garam Masala PowderBlack Pepper Powder

Add the remaining coriander leaves and switch off the flame. Rest for 2 minutes, then serve with parotta, dosa, chapati or rice.

Coriander Leaves