EGG VINDALOO

Ingredients

1. Egg -4 boiled
2. Onion -2 finely chopped
3. Ginger -1 piece chopped
4. Garlic -4 
5. Coriander seeds, Mustard seeds -1 tsp
6. Cinnamon - 1 piece
7. Cloves -4
8. Pepper - 1/2 tsp
9. Jeera - 1/2 tsp
10. Dry red chilly - 10
11. Vinegar - 1/4 cup
12. Tomato -2 
13. Turmeric powder- 1 tsp
14. chilly powder - 1 tsp 
15. Salt as needed
16. Sugar - 1/4 tsp
17. Coriander leaves 
18. Oil - as needed
19. Hot Water - 2 cups

Method 

1. Heat 1 tsp oil in a pan, roast jeera, mustard, coriander seeds, cinnamon, cloves, pepper and dry red chilly and it and keep aside. In the same pan, add some oil, saute onion, 1/2 tsp turmeric powder,ginger and garlic until light brown.
2. Grind the roasted and sauteed ietms together to a paste adding vinegar and keep aside .
3. Heat oil in the same pan, saute 1/2 tsp turmeric  & chilly powders and little salt, then add the boiled eggs (make small slit on all sides) and fry for few mins and keep aside.
4. Heat oil in a kadai, saute the ground paste, to it add finely chopped toamtoes and cook until soft, then add enough hot water, salt and sugar, bring to boil in low flame until gravy thickens. Finally add the boiled and fried eggs and coriander leaves, boil for few more mins and switch off the flame.
5. SERVE HOT WITH ROTI, PAROTTA OR APPAM