Ingredients:

Hard-boiled Eggs 6 – shelled and poked with needle at 4-6 points
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Sesame oil 1 small cup.

To be Roasted Each Seperately and Powdered Togather:

Cloves 3
Cinnamon sticks 2
Black pepper 1 spoon
Cumin 1 spoon
Fennel seeds 1 spoon
Poppy seeds 2 spoons
Cahewnuts 4-6
Coriander seeds 1 fistful
Grated coconut 1 fistful

To be Fried in Little Oil and Wet-Ground into Thick Paste:

Onion 1 large chopped
Ginger 2-3″ inch peeled and chopped
Garlic cloves 6 chopped
Tomatoes 2-3
Sesame Oil for frying – 3-5 spoons.

For Garnishing:

Crisply fried Curry leaves 1 cup
Finely chopped Cilantro leaves 1 cup.

Method:

In a heavy bottomed sauce pan, heat oil. Add wet-ground paste to it. Fry real good.

When the raw small leaves and oil shows up on sides, add salt, turmeric, chili and fresh ground powder.Cover and cook over simmer heat.

When gravy like consistency is acheived, add eggs and cook for 2-5 minutes.

Remove from stove and garnish with curry leaves and chopped cilandro leaves.

Serve warm with plain rice, idly, dosa, appam, iddiappam,chappathi, roti or barotta.