varutharacha Egg Curry

Ingredients:
Onion-1 sliced
Tomato-1 sliced
Ginger garlic paste-1 tbsp
brinji leaf-1
Cloves-1
Elachi-2
Cinnamon-a small stick
Coriander leaves- few to garnish
Eggs-boiled 4 or 5
Chilli powder-1 tbsp
Coriander Powder-1 tbsp
Garam Masala-1 tbsp
Turmeric Powder-1/4 tbsp
Salt to taste
Oil

To roast and grind:
Cocunut-3 or 4 tbsp
Kasa Kasa-1 tbsp
Cashewnut-7-8
Fennel Seed-2 tbsp

Method:
1.Fry the contents under the roast list well and grind to a smooth paste and keep aside
2.Heat oil in a pan and add the cinnamon,elachi and brinji leaf.Saute the cut onion until it turns transparent.
3.Then add ginger garlic paste and fry till the raw smell goes.Add the cut tomato and fry till it turns mushy
4.Then add all the masalas,salt and the ground paste and fry for a while
5.Then add 2 cups of water.Close and cook until it boils.Check if it has required consistency.
6.Slice the egg and drop in the kulambu and leave it for about 10 mins.Garnish with coriander leaves.Goes well with rice,chapathi or any variety rice