Fennel Flavoured Egg Curry

Ingredients
• 4 boiled eggs, cut into halves
• 2 onions, chopped
• 4 cloves garlic
• 1 green chilli
• 2 tomatoes, chopped
• 4-5 tbsps fresh coconut
• salt to taste
• 2 tbsps oil

For the masala
• 6/7 cashew nuts
• 1 tbsp cumin (jeera)
• 1 tbsp dhania
• 1 pinch shahjeera
• 1 tea sp anardana
• 1 star anise
• 1 pinch jaipatri
• 2 bay leaves


Preparation
1. Heat a heavy bottomed vessel, and once it is hot, roast the masala ingredients till they become aromatic. Leave them to cool and grind in a mixer.
2. Heat half a tbsp of oil in a heavy bottomed vessel, add half of the onions and green chilli and sauté till transparent. Add a few tbsps of chopped tomatoes and sauté further for another 4 min.
3. Remove from heat, cool and grind to a paste along with grated coconut.
4. In the same vessel add the remaining oil, add the remaining chopped onions and sauté till transparent. Add masala powder and combine. Add the ground onion paste and cook for 4-5 min. Add the remaining chopped tomatoes and cook for 3-4 min.
4. Add a little less than a cup of water and bring to boil.
5. Add the boiled egg halves and let it cook in this masala for 5-6 min on medium flame. Reduce flame and cook till you get the desired curry consistency.
6. Add coriander leaves. Turn off heat and serve hot with roti or white rice.