Egg curry (Motte/thatthi paladya)/kichen king

Ingredients:
4 boiled eggs
2 tbl spn fresh/frozen coconut
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds
A pinch turmeric
4-5 red chilies
Ghee/oil
1/2 cup + 1/4 cup onion
1/4 cup + 1/4 cup tomato(optional)
4-5 curry leaves(optional)
1/2 tea spn chopped garlic
Salt

Method:
Heat oil and fry coriander seeds, cumin seeds, fenugreek seeds, red chilies, turmeric, garlic and 1/2 cup onion. When onion turns translucent, add 1/4 cup tomato and fry for few minutes. Grind to a paste along with coconut.
Cook the ground paste with remaining 1/4 cup tomatoes. When it starts boiling, slip in the halved boiled eggs and salt. Cook for about 5 mins. Take off the heat.
In a pan, heat ghee and fry remaining 1/4 cup onions and curry leaves. When the onions turn brownish, add this to the cooked gravy. Close the lid.
Serve hot with rice.

Serves : 3
Preparation time : 20mins

PS: Changes from the original recipe -
- It didn’t include tomatoes, but had 1 cup coconut. To reduce the coconut, I added tomatoes to the paste and some more in the gravy.
- Curry leaves are my additions. I thought it gives more aroma, so included them.
- It had raw eggs instead of boiled ones as I have mentioned. When the gravy is cooking, recipe called for breaking the eggs directly into gravy and letting it cook there.