Egg Masala Curry

What you will need:

• Boiled eggs - 4
• Tomatoes - 2 large
• Ginger - 1" piece
• Garlic - 2 large cloves (you can instead use ginger garlic paste)
• Coconut fresh or frozen - 1 tbsp
• Green chillies - 2 to 3
• Onions - 2 medium sized
• Whole garam masala - cinnamon, cloves, cardamom, star anise
• Fennel seeds - 1/2 tsp (saunf or badishep)
• Coriander leaves - 2 to 3 sprigs
• Salt to taste
• Oil - 2 tbsp

How to prepare

• Heat oil 1 tsp in a pan and add the whole garam masala, fennel seeds, chopped ginger and garlic. Fry it for a minute and then add the green chillies and coconut. Fry everything together for another minute. Let it cool and then grind it into a paste along with chopped tomatoes.
•  In a heavy bottomed pan add the remaining oil. Add chopped onions and fry till they turn slightly brown in color. 
• Add the ground mixture and fry. Add salt and 1 cup of water. Bring the mixture to a boil.
• Make gashes/cuts to the boiled eggs and then drop them in the curry.
• Cook for another minute and then turn the heat off. Garnish with coriander leaves. 

This is a great accompaniment with chapati/naan or with ghee rice

Coriander Rice

What you will need:

• Coriander leaves - a small bunch
• Tomatoes - 2 large
• Rice - 2 cups
• Ginger - 1" piece
• Garlic - 2 large cloves (you can instead use ginger garlic paste)
• Coconut fresh or frozen - 3 tbsp
• Green chillies - 2 to 3
• Onions - 2 medium sized
• Whole garam masala - cinnamon, cloves, cardamom, star anise
• Salt to taste
• Oil/Ghee - 2 tbsp

How to prepare
Heat 1 tsp of oil/ghee. Add the whole garam masala, chopped ginger and garlic. Now add the coconut and fry for about a minute. Now add the chopped coriander leaves and fry for another minute. Let the mixture cool and then grind it into a paste along with chopped tomatoes.

In a heavy bottomed vessel, heat the remaining oil/ghee. Add the sliced onions and fry until they are transluscent. Now add the ground paste and fry well. Add the rice and mix everything together. Add salt and water ( little less than 4 cups as the ground paste contains some water from the tomatoes). Cook until the rice is done.