The greatest egg lover I have seen ever is my father-in-law, who would love to have eggs for break-fast, lunch and dinner (and in between snacking :-) ) if my MIL would allow it!
This is one curry that I made for him once and he enjoyed very much - so I dedicate this to him. This is derived from an old recipe of Mrs.K.M. Mathew (for those who doesn't know her, she was one of the doyen's of Kerala cooking). I got this recipe from one of her cook-books "Flavors of the Spice Coast", which I won in a cookery contest conducted by "Vanitha" the woman's magazine for which she was the Chief Editor.
Hard boiled eggs - 6 nos
Coriander powder - 1 1/2 tbsp
Chili powder - 1 tsp
Pepper powder - 1/4 tsp
Cinnamon - 1''
Cloves - 3 nos
Cardamom - 2 nos
Onion - 1/4 cup, finely sliced
Green chillis - 2 nos, half split
Ginger - 1 tsp
Garlic - 9 cloves
Vinegar - 1/2 tsp
Thin Coconut milk - 1 1/2 cup, thin
Salt - to taste
Potatoes - 2 medium size cut into cubes
Thick coconut milk - 1/2 cup
Oil - 2 tsp
Shallots - 1 no cut fine
Curry leaves - a few
Grind all the ingredients 2 to 7 together. Heat the oil in a thick bottom pan and saute onion, green chillis, garlic and the ground ingredients. Mix the vinegar with the thin coconut milk and salt and add it to the pan. Add potatoes to this and cook till the potatoes are done, keeping the pan covered. Now add the thick coconut milk to this. Add the boiled eggs, shelled. Simmer the curry for a minute.
For seasoning, heat the oil in another pan and brown the shallots; add curry leaves to this. Add this seasoning to the curry.
This goes well with appam, puttu, kerala porotta, chapathi or even with rice.
Hope you would enjoy this as much as our family does!