Peanut egg curry

Ingredients

• 6 boiled eggs
• 1 1/2 tbsp roasted peanuts
• 1 1/2 tbsp sesame seeds (til,nuvvulu)
• 1 tbsp fresh coconut
• 1 tbsp poppy seeds (optional)
• oil for cooking
• 1/4 tsp cumin seeds (jeera)
• pinch of methi (fenugreek seeds)
• 1-2 whole dry red chillis
• 4 garlic flakes chopped
• 8-10 curry leaves
• 2 slit green chillies
• 1/2 - 3/4 tsp chilli powder
• 1/2 tsp jeera pwd
• 1 tsp coriander pwd
• 1/3 tsp turmeric pwd
• 1 1/2 tbsp tamarind paste
• 1 cup water - as required
• salt
• 1/4 tsp garam masala pwd

Preparation
1. Heat 2 tsps oil in a pan and add the boiled eggs and fry for 2 minutes and remove. Make small slits with a knife along the length of the eggs and keep aside.
2. Dry roast sesame seeds and poppy seeds for 4-5 minutes. Grind sesame seeds, poppy seeds, fresh coconut and roasted peanuts to a fine paste adding some water. Keep aside.
3. Heat 1 1/2 tbsps oil in a pan. Add cumin seeds and let them splutter and then add methi seeds, curry leaves, dry red chillis, green chillis and chopped garlic.
4. Fry for 20 seconds and then add the ground paste. Saute till oil separates..i.e approx 8-10 minutes on medium heat and stirring it constantly so that it doesnt burn.
5. Now add chilli pwd, turmeric pwd, coriander pwd, cumin pwd and saute again for 30 seconds.
6. Add the boiled eggs and mix well. Add tamarind paste and let it cook covered for 4-5 minutes.
7. Now add 1 cup water and salt, cover and cook on medium flame for about 12-15 minutes. Lastly add garam masala pwd (optional).
8. Serve hot along with plain white rice, biryani, paratha or roti.