7Garlic cloves, smashed and roughly chopped (or garlic paste)
2Medium onions, finely chopped
3Large tomatoes, finely chopped
½teaspoonRed Chili Powder
¼cupTamarind Water (more in the description)
1cupThin Coconut Milk (more in the description)
½cupThick Coconut Milk
8 – 10Curry Leaves
Salt to taste
Step 1: Take a large pan and heat coconut oil. Add the mustard seeds, cinnamon, cardamom, peppercorns, and green chilies. Once everything is spluttering, add the ginger, garlic, and onions.
Step 2: Cook until the onions turn soft and translucent. Then add the tomatoes, turmeric powder, coriander powder, chili powder, and salt. Once the tomatoes are pulpy, add the tamarind water and thin coconut milk.
Step 3: Mix and bring this mixture to a boil. Simmer for about 5 minutes or until the gravy becomes thicker. Season this gravy well.
Step 4: Add the curry leaves and pour the thick coconut milk into the gravy. Stir a few times, without letting it boil, and take it off the flame. Now drop the eggs in the curry and cover. Let it sit for five minutes, then serves.
From Step 3 Note: if you wish to adjust the consistency, you can add some water to the gravy.