Ashana Sinha
Take 6 eggs,1 fresh coconut, 1 red onion, roughly chopped, 1 heaped tsp chilli powder, ½ tsp ground turmeric, 2 tbsp oil, 1 heaped tsp cumin seeds, 20 fresh curry leaves,5 fresh green chillies and salt to taste.
Boil the eggs in a saucepan of boiling water for 7–8 minutes and set aside.
In a blender, blend the coconut with the onion, chilli and turmeric to a smooth paste.
Then Heat the oil in a saucep and add the cumin, curry leaves and green chillies then pour the reserved blended coconut mixture into the pan.
Add then add the cooked eggs and some hot water into the curry to retain it's saucy consistency.
Garnish it with some freshly chopped coriander and enjoy!