Spicy anda curry (Egg curry)

I can never go wrong with this recipe that I learnt from my mother-in-law.
Every time, it turns out more and more delicious.

Ingredients:
4 hard boiled eggs
1 small onion, coarsely sliced
3-4 garlic cloves, coarsely sliced
3-4 stems of fresh cilantro
1 tbsp of grated dry coconut
1 tbsp of sesame seeds
3-4 whole black pepper
3-4 cloves
2 bay leaves
red chili powder to taste
salt to taste
oil for shallow frying and seasoning

Method:
1. Heat a shallow pan and roast sesame seeds and coconut, until coconut turns light brown. Keep the roasted mixture aside
2. In the same pan, roast onion and garlic, until they turn light brown

3. While the roasted mixture is cooling off, poke the eggs with a fork and shallow fry them in a skillet

4. Grind all the roasted ingredients, first sesame seeds and coconut, then onion and garlic with cilantro and little bit of water to a smooth paste
5. Heat a skillet with oil for seasoning. You can use the same oil used for frying eggs. Splutter cloves and pepper, then add bay leaves
6. Add the paste to oil and suate for 4-5 minutes until the raw smell of onion is gone
7. Now add 2 and half cups of water, chili powder and salt and bring it to a boil or two. You might add more water if you want a thinner gravy
8. Add the eggs, cover and cook for 5 mins on a medium flame

Serve hot with roti or rice.