Ingredients 

• Boiled Eggs - 2
• Onions - 1 chopped into cubes
• Tomatoes - 2 chopped into cubes
• Turmeric powder
• Oil - 1 tbsp
• Salt to taste

• Cinnamon stick - 1/2 inch 
• Cloves - 3 
• Dry Red chillies - 6 to 7 
• Coriander seeds - 1 tsp 
• Garlic flakes - 4 
• Ginger - 1/2 inch 
• Onion - 1 
• Grated fresh coconut - 1 cup 

• Mustard seeds - 1 tsp 
• Jeera - 1 tsp 
• Curry leaves  - 4 to 5 leaves 

• Fry Cinnamon, Cloves, red chillies and coriander seeds in little oil.
• Grind all ingredients of Masala into a thick paste by adding a little water. The paste should be smooth. Keep it aside.
• Heat the oil in a pan. Add mustard seeds, jeera and curry leaves to the hot oil. 
• After the mustard seeds splutter, add chopped onions and fry until golden brown. 
• Add chopped tomatoes and fry for 3 to 4 minutes, stirring in between. 
• Then add the masala paste, add a pinch of turmeric powder, add salt and cover the pan with a lid. 
• Boil this mixture for 10 minutes. 
• Slit the eggs lengthwise and add them to the boiling korma. 
• Garnish with coriander leaves.