1. Add 1 cup water and the coconut.

Add salt, tamarind and jaggery and boil the gravy for 5 minutes till a little thick. Add boiled eggs and simmer eggs in the gravy for 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with coriander leaves. Serve. 1. Cut up the hard boiled eggs into halves and set aside. 2. In a pot put in 2 tablespoons oil, add the onions and fry. Then add the ginger paste and garlic paste. Put in the spices mix well. Put in the tomatoes or puree and mix well. 3. Add Water to make a thick gravy and bring to a boil. Add salt and vinegar. Then slip in the hard boiled eggs and cook for another 5 minutes. Garnish with coriander leaves.

Ingredients

Eggs - 4 Shallots - 4, finely chopped (small onions of 4 tbsp of chopped white onions) Green chilies - 2, finely minced Milk - 2 tbsps Capsicum - 4 tbsps, finely minced (optional) Carrot - 4 tbsps, finely minced (optional) Salt to taste Black pepper powder - 1/4 tsp Turmeric powder - 1/4 tsp Garam masala powder - 1/4 tsp Coriander leaves - 2 tbsps, finely chopped

Oil - 2 tbsp (or butter) Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan. Cook on low to medium flame till the sides are cooked and the underside is slightly browned. The center will appear uncooked and liquid-y. Its fine. Slowly flip over and cook the other side for about 10-12 seconds.