Egg Coriander Curry

Makes about 4 servings.
You can make this with a silky texture or coarse.

• Hard boil 5 eggs, peel off the shell, slit them in halves and keep them aside. (I usually boil the eggs to about 18 mins on medium-high flame)
• While the eggs are boiling, dry roast 1 tsp of Dhania (Coriander seeds) for couple of mins on low flame. Stop roasting when the seeds begin to change color and give out a nice aroma. Do not brown them. Set this aside.
• In a pan heat 3 tsp of oil, add 1 big thinly sliced onion. Give it a stir and sprinkle some salt.
• Saute the Onions till it begins to brown
• Add 3 garlic pods, 1/2 inch of ginger to it and saute them all for another minute.
• Add 1 tbsp of grated Coconut (or dried powder) and fry for 1 more minute
• Add 1 big Tomato (nicely chopped) to the mix, Cover and cook it for few minutes till tomatoes are fully cooked. Stir occasionally.
• Transfer the pan contents to a blender. Allow it to cool. Then blend it along with 3 to 4 red chillies AND the roasted Coriander seeds. 
• Blend this to a fine paste. You may add little water while grinding.
• In a pan, heat 2 tsp of oil. If you want a silky gravy, skip the next step.
• If you want your gravy to have some texture, include this step: Season the oil with 1 tsp of mustard seeds. When seeds splutter, add 1 tsp of cumin seeds and 1 spring of curry leaves, few pods of garlic, and a handful of finely chopped onion. Saute them all till the onion turns brown.
• Add the ground paste and saute for a minute
• Add 1 tsp of cumin powder, 1 tsp of Paprika powder (for color). If you do not have paprika, you may add 1/2 tsp of regular red chilly powder.
• Saute them all till oil oozes out.
• Add 2 cups of water (adjust the water to your desired consistency) and bring the curry to a boil
• Now add the egg halves to the curry. Simmer the stove. Cover and cook for another 7 minutes
• Garnish the curry with cilantro leaves
• Delicious Egg Curry is ready to served. This goes well with Rice, Dosa, Idli or Chapathi!