Coconut Oil - 2 tbsp.
Fennel seeds - 1 tsp
Red Chilli - 2
Curry Leaves
Onion - 2, sliced
Ginger Garlic paste - 1 tbsp.
Tomato - 3, pureed
Turmeric - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Fennel powder - 1 tsp
Pepper powder - 1 tsp
Egg - 6, hard boiled
Salt
Cilantro
Heat Coconut Oil in a large pan over medium heat. Temper Fennel seeds, Red Chilli and Curry leaves.
Add the Onions and saute until translucent and it begins to caramelize.
Add the Ginger Garlic paste and cook until the raw smell goes away.
Add the Tomato paste and cook closed for 10 mins and Oil starts oozing from the gravy.
Season the gravy with Turmeric, Chilli, Coriander, Cumin, Fennel and Pepper powders. Saute until the raw smell of the masalas goes away.
Now add the hard boiled Eggs and give a good mix. Cover the pan with lid and turn off heat.
After 5 minutes transfer to a serving platter and garnish with Cilantro.