Ingredients:
eggs - 6
small onions - 15
garlic - 10 flakes
tomatoes - 4 or 5 medium sized
salt as required
mustard seeds
bay leaf
cinnamon

Grind together to a fine paste
scraped coconut - 1/4 cup
aniseed - 1/4 tsp
pepper - 1 1/2 tsp

Method:
1. Cut onions, garlic and tomatoes finely.
2. Boil eggs, remove shells.
3. Heat oil, season with mustard seeds, bay leaf and cinnamom.
4. Fry garlic and onion for two minutes.
5. Add tomatoes and fry well till it becomes soft and pulpy.
6. Pour ground paste and fry till oil separates.
7. Add boiled eggs and enough salt, fry till the masala coats on the egg.
8. Serve as a curry with rice.

Note: for better results, prick the boiled egg with a fork on all sides, before frying.