Egg curry from western India w ith my twist - no tomatoes, mild spices and served with yogurt to make it creamy and filling. You will need some garam masala - look for it on the asian aisle or in the Asian market. It's quick for a curry but will take at least 30 minutes the first time. You'll need a food processor of some kind. Serve it in a bowl and eat with Naan, Chapati or a flat bread that works for dipping. Dad really liked it. I thought it was a nice, light dish (if a bit warm) for this summer evening. Make 4 hard-boiled eggs - peel and cut in half length-wise Place a red onion , peeled and quartered in a food processor along with 1 inch of ginger and 3-4 garlic cloves and process to a rough paste. In a sauté pan, add 1 T vegetable oil and cook the paste about 5 minutes until edges brown. Add: 2-4 heaping T unsweetened coconut pieces 1 t poppy seeds 1/2 t sweet paprika 5-10 black peppercorns 1/2 t garam masala 1/2 turmeric Combine and heat about 2