Egg and methi bhaji curry

Ingredients	For 4	For 100
Eggs	4	100
Fenugreek leaves	12 bundles	300 bundles
Onions	115gms	2.8kg
Ginger	5gms	115gms
Green chillies	2	50gms
Garlic	3 flakes	20gms
Coconut	½	12
Red chillies	5gms	115gms
Cumin	½ tsp	50gms
Mustard	½ tsp	50gms
Turmeric	¼ tsp	20gms
Peppercorns	4	15gms
Fat	30gms	500gms
Salt	to taste	80 – 100gms

Hard-boil eggs, crack, cool in water and shell. Cut off roots of fenugreek leaves. Wash and chop leaves. Slice half the onions, green chillies, ginger and garlic. Grate coconut. Grind and extract thick and thin extractions of milk. grind red chillies, cumin, mustard, turmeric, peppercorns and half the remaining onions. Mix together the sliced ingredients, fenugreek leaves, second extraction of coconut milk, ground ingredients and salt. Boil till leaves are cooked. Heat fat and fry remaining onions. Add to the curry. Lastly add thick extraction of coconut milk and halved eggs. Bring to boil and remove from fire.