Egg Kurma

Ingredients

• - 500g hard-boiled eggs
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Boil eggs: Place 4-6 eggs in cold water. Bring to a boil and cook for 10 minutes for hard-boiled. Cool in cold water. Peel carefully.
2. Score eggs: Make 3-4 shallow cuts on each boiled egg with a knife so the kurma sauce flavours them.
3. Make coconut-cashew paste: Soak 15 cashews in warm water 20 minutes. Blend with half cup fresh grated coconut and a little water to a very smooth paste.
4. Fry onions: Heat 3 tbsp oil. Add 2 finely chopped onions and cook on medium heat 10 minutes until golden.
5. Add ginger-garlic and whole spices: Add 1 tbsp ginger-garlic paste, 2 cardamoms, 2 cloves and 1 small cinnamon stick. Fry 2 minutes.
6. Add tomatoes and spices: Add 2 chopped tomatoes, 1 tsp coriander powder, 1 tsp red chilli powder and half tsp turmeric. Cook 8 minutes.
7. Add coconut-cashew paste: Add the paste. Fry on medium heat 6-8 minutes until oil separates.
8. Add water and eggs: Add 1.5 cups water and salt. Bring to a boil. Gently add the scored boiled eggs.
9. Simmer: Cook on low heat 8-10 minutes until the gravy thickens and coats the eggs.
10. Serve: Add 1 tsp garam masala. Adjust salt. Garnish with fresh coriander. Egg kurma should be pale golden and creamy. Serve with rice, appam or parotta.