Egg curry

GRIND:

Heat oil [1tsp].
Saute fennel seeds [1/2tsp] and sliced onions [1 big one] till onions are cooked.
Add ginger [1/4" piece], garlic [2-3], tomatoes [1 big one] and little salt.
Cook till the masala becomes mushy.
Grind to paste.

CURRY:

Heat oil [1tbs].
Saute cloves [3-4], cinnamon [half piece] and cardamom [1].
Add the ground masala, turmeric powder [1/4tsp], chilli powder [1tsp], coriander powder [1½ tsp], garam masala powder [1/4tsp] and chicken curry masala powder or any curry masala powder [1tsp]. Add salt.
Cook till oil oozes out.
Then add coconut milk [1/2 cup] and cook in low flame till the curry thickens.
Again add another [1/4cup-1/2cup] of coconut milk to the curry.
Simmer for a minute.

In the end, add boiled eggs [4] cut into two halves. Simmer for one more minute.
Garnish with cilantro leaves.