Step 1

Preparation: Peel the boiled eggs and make 3 to 4 slits over them. You can use chopped tomatoes in the recipe. Or make a smooth puree of tomatoes and cashews (or coconut). Set this aside.

Step 2

Temper: Heat oil in a pan. Add cumin, mustard and curry leaves. When they splutter, add onions and green chilies. Saute until golden and add the ginger garlic. Saute for 1 minute and stir in the tomatoes. Cook until they break down.

Step 3

Make the curry: Stir in the red chili powder, turmeric, salt, garam masala and coriander powder. Saute for a few minutes until aromatic and add the eggs. Saute for 2 mins and stir in water to make a curry.

Step 4

Bring to a rolling boil on a high heat, reduce to medium. Cover and cook until the curry becomes thick and traces of oil is visible on top. Taste test to adjust salt or garam masala. If you want, add coconut milk, warm through and turn off.

Step 5

Garnish with South Indian Egg Curry with coriander leaves. Serve with rice, chapati, dosa or paratha.