Instructions

1. In a deep bottom pan over medium flame heat 3 tbsp oil . Add 1 “ cinnamon stick, 1 small star anise, 2 cardamoms, 2-3 cloves once hot.
2. Add the onion paste, stir and saute for 2-3 mins before adding the 1 tsp garlic and ½ tsp ginger paste. Keep stirring over medium flame for another 2 -3 mins.
3. Lower the flame to a medium-low and add ½ Tsp turmeric powder, ½ Tsp cumin powder, 1 Tsp fennel powder,  1 Tsp red chilli powder, 1 Tsp coriander powder, ½ Tsp garam masala powder, ½ tsp black pepper powder and 1 -2 finely chopped green chillies.
4. Keep cooking and stirring till the masalas have blended well and the raw smell has gone. Add the chopped tomatoes, curry leaves and salt to taste. When the tomatoes soften add the boiled eggs. Stir for a bit and add very little water if need be( ¼ cup water). Cover and cook for 5 -7 mins. or until the spices and cooked and the gravy has turned dark in shade. Also oil should have come out in the edges of the pan.
5. Before taking off add a few more curry leaves and the lime juice if you are using.
6. Serve along with steamed rice or any Indian flatbreads like rotis, parathas or naan.