Ingredients:


 Eggs                                        : 4 nos
Shallots                                    : 5 or 6 nos
Chilli pdr                                  : 1 tsp
Coriander pdr                           : 2 tsp
Ginger                                      : 1/2 " pc
Garlic                                       : 2 cloves
Turmeric pdr                            : 1/4 tsp
Grated coconut                         : 1 cup
Tamarind paste                         : very little
Curry leaves
Coriander leaves


Method: 


Boil the eggs and remove the shells and keep aside.
Heat a tawa and roast the chilli pdr and coriander powder until the raw smell goes. Then add shallots, ginger, garlic and grind it into a smooth paste.
Grind the coconut seperately into a paste.
Mix the masala paste and tamarind paste, add 2 cups of water and let it boil for 2 or 3 mins. The add the coconut paste and boil it in reduced flame for 4 mins. Cut the boiled eggs into two and add this to the curry and cook for 1 more min. Remove from fire. Add curry leaves. Garnish with coriander leaves and serve.