Maharashtrian Style Egg-curry

Ingredients:

Boiled eggs: 4 (to see how to boil prefect eggs, click on THIS LINK)
Dried red chilli: 1
Cinnamon stick: 1 inch
Cumin seeds: 1 tsp.
Coriander seeds: 1 tsp.
Green cardamom: 1
Cloves: 2
Cooking oil: 3 tsp.
Mustard seeds: 1 tsp.
Asafoetida: a pinch
Onion (chopped): 1
Garlic (crushed): 3 cloves
Tomato (chopped): 2
Salt to taste
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Desiccated coconut: 3 tsp.
Kasoori methi: 1 tsp.

1.  Dry roast the spices: dried red chilli, cinnamon, cumin seeds, coriander seeds, cardamom seeds and cover, cloves. Cool and grind to a fine powder. Keep aside.
2. Heat oil and add asafoetida and temper the mustard seeds. Add the onions and let cook until they are transparent. 
3. Add the garlic and fry for about a minute. Add the tomatoes and sprinkle salt. Let cook until the tomatoes are completely soft. 
4. Add the ground spice powder we prepared in step 1. and add the red chilli powder and garam masala. Mix well and add the coconut. Add a cup of water and mix well. 
5. Cover and let cook on medium flame for about 10-12 minutes. Remove cover and give a good stir. Add the boiled eggs (you can halve them if you like, just as I did). Sprinkle the kasoori methi and mix well. Turn off the flame and cover. Serve after 10 minutes.