Egg Curry with Coconut & Mustard Seeds Recipe

Ingredients

• 2 tbsp oil (preferably coconut oil for authentic flavor)
• 1 tsp mustard seeds
• 1 sprig curry leaves (8–10 leaves)
• 2 medium onions (finely sliced)
• 2 medium tomatoes (chopped)
• 1 tsp ginger-garlic paste
• 2 green chilies (slit lengthwise)
• 1 tsp turmeric powder
• 1 1/2 tsp coriander powder
• 1 tsp cumin powder
• 1 1/2 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• Salt to taste
• 1 cup grated fresh coconut (or frozen, thawed)
• 1 tbsp roasted chana dal (optional, for thickness)
• 2–3 dried red chilies
• 1 tsp fennel seeds
• ½ cup water (to grind into paste)
• 6 hard-boiled eggs (shelled)
• ½ tsp turmeric powder (to rub on eggs)
• 1 tbsp oil (to lightly fry the eggs)
• Fresh coriander leaves (chopped)