Egg Curry

                           A dish which everybody in my family relishes with both roti and rice.

Ingredients
6 eggs boiled and peeled
6 onions out of which four will be chopped into long pieces, used for the paste and two will be chopped fine
3/4 cup freshly scraped coconut
4 green chillies
4 cloves of garlic
1 inch ginger roughly chopped
2 tomatoes roughly chopped
1/2 cup tomato puree
4 clove, 1 inch of cinamon, 1 tspn of black peppercorns pounded in a mortar pestle
1 heaped tspn of malwani masala powder
1/2 tspn of aamchur 
Salt to taste
1 tspn of chilli powder ( Kasmiri for the colour)
Coriander for garnishing, I have opted to use it while cooking the paste

Method
First in a kadhai put some oil and add the garlic, let it turn light brown then add the 4 roughly chopped onions, let them turn golden brown, add the coconut, the chillies, tomatoes and cook till tomatoes  turn soft. Cool and grind all this to a paste.

Now in the same kadhai take some oil and add the pounded spices, the ground paste, the chopped coriander, the malwani masala, salt to taste, chilli powder, aamchur, tomato puree, cook till the paste leaves the sides of the kadhai, add the two finely chopped onions, add enough water to make a curry
consistency and now chop the eggs into halves and add them, cook covered till done, serve with roti or hot steaming rice.