Egg Ghee Roast

Dry‑roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, fenugreek seeds, star anise, cinnamon stick, cardamom pods, and a small piece of mace over low heat until fragrant; set the roasted spices aside.

Transfer the roasted spices to a blender, add peeled garlic, soaked Kashmiri red chillies, soaked tamarind, jaggery, and 150 ml water, then blend into a thick masala paste.

Heat 1 tbsp oil and 2 tbsp ghee in a pan over medium heat, add curry leaves and the finely chopped onion, and fry until the onion turns deep brown.

Stir in the masala paste, cook for a minute, then add 100 ml water and 1 tsp salt; continue cooking until the oil begins to separate and float on the surface.

Pour in 200 ml boiling water, bring the mixture to a vigorous boil.

Gently lower the halved hard‑boiled eggs into the gravy, turning them to coat evenly.

Simmer the eggs in the gravy for 5 minutes until the sauce thickens; serve hot.