Egg Curry

A tangy twist from the usual, this version of egg curry can be had for that special occasion:

You will need:
Hard boiled eggs: 4
Tomatoes : 4 med.
Onion : 1 med
Green Chilli : 2 - 3 med
Curry leaf: 1 sprig
Ginger garlic paste: 1  tsp
Turmeric pdr: 1/4 tsp
Chilli pdr: 1/4 tsp
Coriander pdr: 1/4 tsp
Fenugreek pdr: 1/10 tsp
Garam masala pdr: 1/4 tsp
Tamarind juice: 1/2 cup ( obtained by soaking a small ball of tamarind in 1/2 cup warm water)
Peanuts: 10 nos - Roasted and ground
Til : 1 TBS - Roasted and ground
Coconut powder: 1 TBS or paste.

To do:
Add oil to pan. When hot , add slices onion, green chilli and saute till transparent. Add Ginger garlic paste, saute.Add all the dry powders, one by one, (except coconut) sauteing each when added. Add salt.When sauteed, add cut tomatoes. Cook covered for 5 mins. Then add tamarind juice and cook covered again for about 7 mins.Finally add coconut powder. Meanwhile, make 2 slits in each boiled egg and add to the gravy. Finally add the curry leaves. Can be had with rice or roti.