Egg Mint Kurma

I cant cook either without coriander leaves or mint leaves,these leaves have their place everytime in my fridge,but this time coz of parties and new year celebrations, those green leaves were sitting quite a long and started showing their sad face, thats y i went for making this quick,delicious at the same time a simple kurma prepared just by roasting all the spices, which i finally prepared as a masala paste along with chopped onions and tomatoes, yep this kurma goes for grounded paste,u doesnt need to sauté or fry the veggies for a long, just grind everything as fine paste and prepare ur kurma easily, if u have picky eaters at home who never eat onions or tomatoes or else either coriander leaves or mint leaves, do try this method of making kurma, u can feed them easily coz they cant throw out anything since everything is well grounded and prepared as this kurma..Instead of meats,i used eggs as i wanted something to serve along with rotis, u can make this similar kurma along with mixed veggies or either with any sort of meats,the choice is urs..



5nos Hard boiled eggs (sliced as two halves)
2nos Whole spices (Bay leaves,cloves, cinnamon stick)
1tsp Ginger garlic paste
Salt
Oil

Roast & Grind:
2nos Onions
1no Tomato
1tbsp Coriander seeds
1tsp Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
1tsp Poppy seeds
1/4cup Grated coconut
2nos Cloves
1no Small cinnamon stick
1no Cardamom
2nos Green chillies
2tbsp Coriander leaves
1/4cup Mint leaves

Dry roast everything in simmer one by one and grind as fine paste with enough water..Heat oil, fry the whole spices, once they get fry add immediately the ginger garlic paste, stir for few minutes..now add the grounded paste and cook everything in simmer until the oil gets separates..Add enough water, bring everything to boil..put the flame in simmer and cook for few minutes..

Finally add the egg halves,cook for few seconds and put off the stove..Serve hot with rotis,rice or with appams..