Egg curry

1. Boil 6 eggs.
2. Dry roast 3 Kashmiri chillies, 1 tbsp cummin seeds, 1 tsp corriander seeds, 1/4 tsp mustard seeds, 1/4 tsp fenugrek (methi) seeds, 4 black pepper, 1" cinnamon, 4 cloves for 3 mins. Keep aside to cool.
3. In blender add 1 cup grated coconut, 1 chopped onion, 4 garlic pods, 1 small ball tamarind, 1/4 tsp tumeric powder, 1 cup corriander and mint leaves and add roasted spices. Add water for blending and grind till smooth paste.
4. In pan add 2 tbsp coconut oil, 1 tbsp ghee, 1/2 chopped onion, curry leaves. Fry for 3 mins and add ground paste. Fry for 1 min. Add water from blender and 3 pototoes quatered. Add salt as per taste.
5. Cover and cook for 4 mins. Make cuts to boiled eggs and add to the curry.
6. Add corriander leaves and cook for 2 mins.