Eggs kobbari vepudu (eggs in coconut seasoning)

Ingredients to make this dish:

6 boiled eggs (not very hard)
1 1/2 cups chopped onions
1 green chili, slit vertically
1 teaspoon finely chopped ginger
1 clove garlic, finely chopped
1/2 - 1 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 tablespoons freshly grated coconut meat
1 tablespoon coriander (cilantro), finely chopped
For tadka/popu: 1 tablespoon cooking oil, 2 sprigs curry leaves, 1/2 teaspoon black mustard seeds (optional), 1/2 teaspoon jeera (cumin seeds)
Salt to taste

Method:

• Heat oil on medium heat. When the oil is heated, add curry leaves, mustard seeds, jeera. When the mustard seeds stop spluttering, add onions, green chili, turmeric powder. Stirring occasionally, saute until the onions have softened and are light brown in color.
• Add salt and red chili powder, mix gently. Add ginger and garlic and saute for 30 seconds.
• Add eggs, coconut, lower heat, cook for 5-7 minutes, stirring occasionally.
• Add cilantro, mix gently, remove from heat.