Blend coconut, biryani powder, and chopped tomatoes with a little water into a smooth paste; set aside.
2
Heat oil in a pan, add a small cinnamon stick, then toast the fennel seeds until fragrant.
3
Add chopped onions and salt, then stir-fry until onions soften.
4
Add chopped green chillies and ginger-garlic paste, cook until the raw flavor disappears.
5
Reduce heat to medium, add the prepared paste, and cook while stirring frequently until the color darkens and oil begins to separate (about 5 minutes).
6
Add turmeric powder, coriander powder, and red chili powder; stir well and cook until the spice flavors are fully incorporated.
7
Pour in the desired amount of water (about 2 glasses for a thinner consistency), and stir to combine.
8
Taste and adjust salt if needed, then bring to a boil over high heat and simmer partially covered for about 5 minutes.
9
Peel the boiled eggs, slit them lightly in a few places to help them absorb the gravy, and add them to the curry.
10
Gently stir to coat the eggs with the gravy and cook until the oil separates completely, then serve.
PrimedTableBETA
