• Boil 6 eggs. Once cooled, peel and make a crisis cross slit on the top side of the egg, so that the curry can seep inside the egg.
• In a kadai, dry roast til (white sesame seeds) till they are crisp and golden brown. Transfer them onto a wide plate to cool.
• In the same kadai, add a teaspoon of oil and sliced onions.
• Sauté onions on a medium flame for about 3 minutes.
• Add roughly chopped ginger and garlic and roast the onions till they are slightly golden brown in colour.
• Once the onion mixture is done, transfer them to the plate to cool.
• In the same kadai, add desiccated coconut. You can also use dry coconut here.
• Roast the coconut till they turn nice brown in colour. Keep the flame low while roasting the coconut. Once done keep aside to cool.
• Add the above-roasted coconut, sesame seeds, onions and a cup of fresh coriander leaves (cilantro) in a blender. Add some water and grind it to a fine paste.

Let's make the curry

• Heat 2 1/2 tablespoons of oil. Once hot add the coconut paste and saute on medium flame till it starts leaving the edge of the pan. That's an indication that the paste is cooked perfectly. Meanwhile, keep the water to boil.
• Add spices, chicken masala, garam masala, cumin powder, coriander powder, red chilli powder, and turmeric powder.
• Mix the spices with the coconut paste.
• Add boiling water. (Adding boiling water ensures that the cooking process does not slow down and it helps to give that bright red colour to the gravy).
• Adjust the consistency of the water as per your requirement. At this moment, add salt to taste. Let the curry come to a boil.
• Add boiled and peeled eggs. Also, adjust the amount of water for the gravy.
• As we have used coconut, the curry tends to get thicker hence add water accordingly. Let the curry come to a boil.
• Lastly, garnish with finely chopped coriander leaves (cilantro).
• Our tasty egg curry is ready to serve.
• Serve hot with flatbread, bread or rice. Do not forget to squeeze some lemon over the curry before serving.