4 hard-boiled eggs; peeled and halved,
1 onion; finely diced,
1 small tomato; finely diced,
2-3 tbsp onion-coconut paste (recipe given below),
1/4 tsp turmeric powder,
1 tsp red chilli powder,
1/2 tsp garam masala powder,
Salt to taste,
Oil for frying,
Chopped coriander leaves to garnish.
To prepare the onion-coconut paste –
Thinly slice onions and roast them in some oil. Similarly roast some dessicated coconut without any oil since coconut already has some oil. Let them cool down for some while and then grind them both together with little water as required. Prepare this paste and store it in your refrigerator for a week. This can be used in a lot of gravies – veg and non-veg both.
To prepare the Egg Sukha Masala –
Heat oil in a kadhai and add onion. Saute until light brown. Then add turmeric powder, red chilli powder and roast for few minutes. Then add tomatoes and cook on medium flame, covered till they are soft. Then add onion-coconut paste and cook for 2-3 minutes until the masala starts leaving oil from the edges of the kadhai. Then add garam masala, salt, stir and then add some water to prepare a thick gravy. Bring this to boil. Then drop in the halved eggs into it. Cover and cook for few minutes on low-medium flame. Later garnish with coriander leaves and serve with chapatis, rotis or parathas.