Egg curry with coconut milk

1. Boil 4- 6 eggs in a sauce pan with salt and water on medium heat.
2. Mince onions, garlic, ginger, serrano chilis and cilantro and fry in olive oil along with whole cumin seeds or mustard seeds, crushed cardamom and cloves.
3. Fry till the oil separates, add coconut milk, stir.
4. Peel  the egg shells,  make shallow slits all over and add to the gravy. Turn on low and simmer gravy thickens further. Add freshly chopped cilantro.

You can cook paneer/tofu or soft vegetables like carrots, squash in similar fashion.