Kerala style Egg curry in coconut milk

Boiled Eggs – 6 to 8
Coconut oil- 3 tablespoons
Onion – 2 large, minced
Tomatoes – 3 large, finely chopped
Green chillies – 2, minced
Mustard seeds – 1 teaspoon
Cinnamon- I inch stick
Cardamom- 3
Pepper corns – 6
Ginger and garlic paste- 1 teaspoon
Turmeric powder- 1/2 teaspoon
Coriander powder- 1 teaspoon
Red chilli powder- 1/2 teaspoon
Tamarind – small ball dissolved in water
Coconut milk – one cup or dissolve 25 grams of coconut milk powder in half cup water
Curry leaves – three sprigs
Salt to taste

Mise en place ( preparation)
Cut vegetables as indicated above and boil eggs in water for ten minutes. Place them in the water with a spoon so as to not crack the egg or burn your hand. Add a tablespoon of white vinegar to the water. After ten minutes drain and allow it to cool in cold water. When cold, de-shell the eggs. Some people like to have their eggs a bit runny, in which case boil the eggs for seven and a half minutes.