1: Cover the eggs with cold water in a saucepan and bring to a boil. Cover and cook for 9 minutes.
2: Take the eggs out, wash in cold water, and peel the skin. Cut the eggs into two and keep aside.
3: In a mixer grinder, grind all the ingredients mentioned under grind into a smooth paste.
4: In another non-stick pan, heat groundnut oil and add the ground paste.
5: Cook for 3-5 minutes until the oil separates. Add curry leaves.
6: Add the cut pieces of egg into the mix and continue roasting for 5 minutes until the masala coats the egg.
7: Add coriander leaves and remove from heat.
