Chettinad Egg Curry

• 4–6hard boiled eggs
• 1large onion — finely chopped
• ¾ cuptomatoes (chopped) — 2, or tomato puree
• 1 sprigcurry leaves
• 1 tspginger garlic paste
• —Salt — as needed
• 2½ tbspoil
• ¼ tspmustard seeds
• ½–¾ cupwater
• 2 tbspcoriander leaves — fresh

For chettinad masala

• 8cashews — or poppy seeds
• ¼ cupraw coconut
• 2 tspcoriander seeds
• ¾ tspfennel seeds (saunf)
• ½ tspcumin (jeera)
• ¼ tspblack pepper
• 3–5dried red chilies
• 2green cardamoms
• 3cloves
• 1 inchcinnamon stick
• 1portion stone flower / dagad phool — small, optional