Heat a pan and dry roast chilies and coriander seeds on a low flame. When they turn aromatic, add cumin, fennel, pepper, cloves, cinnamon and cardamoms. Toss and roast just for a min

Add coconut and saute until a nice aroma comes out. To the hot pan, add poppy seeds. Toss & Cool this and powder finely. Add little water and make a thick paste. Takle care not to overfry the spices or red chilies as it may lend a bitter taste.

Pierce eggs with a fork randomly. Add a tsp of oil and fry them until golden. Add a bit of chili powder and salt. Keep them aside.

Add more oil to the same pan. When the oil turns hot, add mustard seeds and curry leaves.

Soon the mustard seeds will crackle and curry leaves turn crisp. Then add onions and saute until golden.

Add ginger garlic paste and saute until the raw smell disappears.

Next add tomato puree and cook until the mixture thickens. Make sure the raw smell of onion and tomato has gone.

Add the ground paste and then water as needed to make gravy.

Cook on a medium heat until the gravy thickens. Add salt and check the taste.

Add the roasted eggs and coriander leaves. Switch off or continue to cook the eggs in gravy for a while. Keep it covered until ready to serve.

Serve chettinad egg curry with chapathi or rice.