▶ Tap a timecode to jump to roughly that moment in the video.
1
Heat 2 teaspoons of oil in a pan. Add coriander seeds, peppercorns, fennel seeds, poppy seeds, cumin seeds, and dried red chilies. Toast until fragrant.
2
Add garlic, ginger, and coconut. Continue toasting until the mixture becomes dry and aromatic.
3
Once the spices cool completely, transfer them with the oil to a blender. Add water as needed and blend into a smooth paste.
4
In another pot, heat 2 tablespoons of oil. Add cinnamon, cardamom, and cloves.
5
Add chopped onion and curry leaves. Sauté until the onion becomes soft.
6
Add the chopped tomatoes and cook through.
7
Pour in the spice paste and add water to reach desired consistency. Simmer until the gravy thickens. Season with salt to taste.
8
Add the boiled eggs to the gravy and gently stir. Garnish with chopped coriander leaves.
PrimedTableBETA
