Indian Eggs, from Sheetal

4 hard-boiled eggs; peeled and halved,
1 onion; finely diced,
1 small tomato; finely diced,
Browned onion paste 1/3 cup (finely slice onions and brown them in oil. When cooled down, grind to paste with a little water)
Desiccated coconut 1tbsp
1/4 tsp turmeric powder (skip the turmeric if you can't find it),
1 tsp red chilli powder (use 1/2 tsp if you don't want it too hot),
1/2 tsp garam masala powder (mixed dry spices). You should be able to find this in the international foods aisle. If not use the recipe given below.
Salt to taste,
Oil for frying,
Chopped coriander leaves/parsley to garnish.

For the garam masala

1 tbsp cardamom seeds (buy cardamom pods and shell them)
1 tsp black peppercorns
1 tsp cumin seeds
1 tsp whole cloves
a medium stick of cinnamon, 2-3 inches, broken up into 3-4 pieces
To prepare the garam masala
1. Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible.
2. Store in a tightly lidded jar, away from heat and sunlight and use as needed.


To prepare the Eggs-

Roast the dessicated coconut without oil and grind with the onion paste.
Heat oil in a wok and add onion. Saute until light brown.
Then add turmeric powder, red chilli powder and roast for few minutes.
Then add tomatoes and cook on medium flame, covered till they are soft.
Then add onion-coconut paste and cook for 2-3 minutes until the masala starts leaving oil from the edges of the wok.
Then add garam masala, salt, stir and then add some water to prepare a thick gravy. Bring this to boil.
Then drop in the halved eggs into it. Cover and cook for few minutes on low-medium flame.
Later garnish with coriander leaves.
This is eaten with roti (Indian bread) however pita bread or tortillas should work just as well. Or you could eat it with plain boiled rice.