Spicy chettinad egg gravy

I got this recipe from a site, and it came out exactly the same taste as in restaurants. It already has more pepper in the grinded paste, so the chilli powder could be reduced a bit, it can be adjusted according to ones taste. Here goes the gravy recipe and the blur effect that I tried from Nags tips. Though the picture was not a apt one for blur as it has more than 1 main subject for focus........the result is not that bad I guess...What say?

Ingredients:

Hard Boiled eggs(cut into halves)-3

Chili powder- 1/2 tsp

Small Onion- 10

Coriander leaves - few

Tomato- 1

Turmeric powder- 1/4 tsp

Oil and Salt- as required

To be grinded:

Coriander seeds- 2 spoon

Red Chili- 2

Garlic- 2 cloves

Ginger- 1/2 inch

Curry leaves- few

Pepper corns- 1tsp

Fennel seeds(sombu)- 1/2 tsp

Cumin seeds(seeragam)- 1/4 tsp

Grated coconut- 4 spoon

Method:

1. In medium flame, add 1 tsp oil, fry all the ‘To be grinded’ ingredients for 2-3 mins till it turns brown.

2. Cool it and grind it into a fine paste with water.

3. Add little oil and fry small onions, till it turns light brown. Add tomatos and saute it, till it becomes mushy.

4. Then add chili powder, turmeric powder, grinded paste, salt and a 1/2 cup of water. Cook for 5 to 10 mins in medium flame.

5. Finally add the bolied eggs and cook for a min.

6. Garnish with coriander leaves and serve hot with chapathis.

And I am sending this to Think Spice..Think Pepper.. hosted by Divya

Using Pepper is a great way to spice up the bland food as they add flavor, color and crunch to many dishes.

Popularly known for its digestive help, pepper has numerous other health benefits also.