Egg Korma

Ingredients:
Eggs - 2    
Turmeric (Haldi powder) - 1/8 teaspoon
Chili Powder (Red Chili Powder) - 0.38 teaspoon
Coriander Leaves (dhaniya)   fistful  
Tomato Puree - 1 tablespoon
Salt to taste
Vegetable Oil - 0.06 cup
Grated Fresh Coconut - 0.19 cup
Coriander seeds - 1/4 teaspoon
Cloves (Whole) - 1 1/4    
Cinnamon Sticks (flat) - 1/4 inch
Ginger Piece (1 inch in length) - 1/4    
Garlic - 1 cloves
Onions - 1/4 large

Method:
1. Boil and shell eggs. Using a small fruit knife, make inch long slits, length-wise on the eggs. Make at the most 4 such slits. This enables the sauce to seep in slightly when they are cooked. However, take care that the slits do not cut into the yolk. Keep aside. Roughly chop onion.
2. Grind fresh coconut, coriander seeds, cloves, cinnamon, ginger, garlic and chopped onion to soft paste. Keep aside.
3. Heat oil in a skillet and fry the above paste on low heat until oil comes out. Now add boiled eggs, turmeric, chili powder, coriander leaves, tomato puree and salt to taste. Fry for 3 minutes and then add 1.5 cups of water, cover and cook on medium heat until gravy thickens.