Boil and shell eggs. Using a small knife, make inch-long slits, length-wise on the eggs. Keep aside.
Grind grated coconut and fennel seeds till smooth, and keep aside.
Heat oil in a pan. Fry the onions till transparent. Then, add chillies, ginger and garlic paste and fry till they turn brown. Then, add the tomatoes and fry till pulpy. Add turmeric, coriander and chilli powders and saute for a while. Then add the ground ingredients and fry till the raw smell goes. Add 2 cups of water and salt, and bring to a boil. Slip in the boiled eggs and simmer till gravy is thick. Sprinkle garam masala and mix gently. Remove egg korma from fire. Season egg korma with curry leaves and mustard seeds. Garnish it with chopped coriander leaves.
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