Egg Curry

Ingredients

1. 3 - 4 hard boiled eggs
2. 3 tbsps vegetable/ canola/ sunflower cooking oil
3. 2 medium sized chopped onions
4. 2 medium sized tomatoes cut into quarters
5. 2 green chillies
6. 2 tsps garlic paste
7. 2 tsps ginger paste
8. 2 tsps coriander powder
9. 1 tsp cumin powder
10. 1 tsp garam masala
11. 1/2 tsp turmeric powder
12. 1/2 tsp red chili powder
13. Salt to taste
14. Chopped fresh coriander leaves to garnish

Method

• Heat 2 tbsps of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chilies into a smooth paste. Try not to add water while grinding, if possible.
• Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes.
• Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
• Now add 2 cups of warm water and required amount of salt to taste into this masala and bring to a boil on a medium flame.
• Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water).
• Turn off the fire and garnish with chopped coriander leaves. Serve hot with rice or chappathi.