Lingkan Reang
Dry roast coriander seeds, cumin seeds, fennel seeds, and black pepper, then grind into a fine powder.
In a pan, heat oil, and saute chopped onions until golden brown, then add ginger-garlic paste and green chilies.
Stir in chopped tomatoes and cook until they soften, then mix in the ground spice powder along with turmeric and salt.
Add boiled eggs, gently coating them in the spice mixture, and simmer for a few minutes to absorb the flavors.
Stir in freshly grated coconut and cook for another 2-3 minutes for a rich, creamy texture.
Garnish with fresh coriander leaves and serve hot with rice or roti.