Grind the ginger, garlic, chili powder, turmeric powder, coriander powder & cumin seeds with 2 tablespoons of water and make it into a paste. Grind the coconut separately with 2 cups of water. Strain and reserve the coconut milk.
Heat oil in a pan and fry cinnamon and fenugreek seed for few seconds. Add onions and fry until translucent. Then add the ginger-garlic paste and fry for 5-7 minutes. Add tomatoes & salt and sauté for another 5 minutes. Pour 2 cups of water and cook for 15-20 minutes. Then pour in the coconut milk and bring it to a boil. Add lime juice. Put the eggs slowly into the gravy. Garnish with chopped coriander leaves and serve hot.
Heat the oil in a pan and fry the potatoes until browned. Remove and set aside. Fry the hard-boiled eggs in the same oil and remove. Keep it aside. Then fry the cinnamon, bay leaves, cloves, cardamoms and pepper in the same oil. Add ginger- garlic paste, onions and fry until golden. Add tomatoes, salt and the chili powder and continue frying for 5 minutes. Sprinkle some hot water and cook until the gravy is thick. Then add the fried eggs and the fried tomatoes and stir. Remove from heat and garnish with chopped coriander leaves. Serve hot.
Hard boiled eggs- 6 (peeled and halved lengthwise)
Raw egg whites- 3
Potatoes- 3 (boiled and mashed)
Black pepper powder- 3 tsp.
Bread crumbs- 1 cup
A bunch of chopped cilantro (coriander) leaves
Salt to taste
Oil for frying
Beat the egg whites well. Add salt and pepper powder to the mashed potatoes and mix well. Cover the halved eggs with the potato paste and dip into egg white. Roll over the breadcrumbs. Deep fry in hot oil until golden brown. Serve hot garnished with chopped coriander leaves.
Heat the oil in a pan and fry the garlic and onions until it turns brown. Add the tomatoes and green pepper and fry for 5 minutes. Remove from fire. Take 6 small bowls and add this mixture into each bowl. Sprinkle some cheese and salt over it. Break one egg into each bowl. Bake in the oven at 350°F for 25-30 minutes or until the eggs are cooked. Garnish with chopped coriander leaves. Serve hot.