Chettinad Muttai Kari

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Recipe

Ingredients

	4	Egg
	2 tablespoons	Oil
	1 teaspoon	Fennel Seed
	1 stick	Cinnamon
	2	Clove
	2	Cardamom Pod
	1 cup	Onion , finely chopped
	1 tablespoon	Ginger-garlic paste
	2 cups	Tomato , finely chopped
	1 teaspoon	Turmeric powder
	2 tablespoons	Red chili powder
	1 tablespoon	Coriander powder
	1 teaspoon	Black pepper powder
	1 teaspoon	Cumin , powder
	1 cup	Coconut Milk , thick
	1 cup	Water
	2 tablespoons	Cilantro , chopped
	—	Salt , to taste

Instructions

1. 1 Boil the eggs until hard-boiled, then peel and set aside.
2. 2 Heat oil in a pan and add fennel seeds, cinnamon, cloves, and cardamom pods. Sauté until aromatic.
3. 3 Add the chopped onions and sauté until golden brown.
4. 4 Stir in the ginger garlic paste and sauté until the raw smell disappears.
5. 5 Add the chopped tomatoes and cook until they become soft and oil separates.
6. 6 Mix in turmeric powder, red chili powder, coriander powder, black pepper powder, and cumin powder. Cook for a minute.
7. 7 Pour in the coconut milk and water, then bring to a boil.
8. 8 Add salt to taste and gently place the boiled eggs into the gravy.
9. 9 Simmer on low heat for about 10 minutes until the gravy thickens.
10. 10 Garnish with chopped coriander leaves before serving.