Egg Curry

 INGREDIENTS:

1. Eggs 4 hard-boiled and peeled
2. Onions, 2 medium, thinly sliced
3. Cumin Seeds 1/2 tsp 
4. Ginger-Garlic paste 1 tbsp
5. Green Chili 1-2 slit
6. Tomatoes, 2 medium, chopped finely
7. Red chili powder 1tsp
8. Coriander Powder 1 tsp
9. Turmeric Powder 1 tsp
10. Garam Masala Powder 1/2 tsp
11. Salt to taste
12. Sugar 1/2 tsp
13. Mustard Oil 3-4 tbsp
14. Coriander Leaves 1-2 tsp chopped

METHOD:

Serving Size 2

Make shallow slits in the boiled eggs. Rub eggs with a pinch of turmeric, red chili, and salt.

Heat 1 tbsp of mustard oil in a pan and lightly fry the eggs until golden. Set aside.

In the same pan, heat mustard oil and add cumin seeds, and let them splutter. Add the onions and saute until they turn translucent.

Add the ginger-garlic paste and saute for 1-2 minutes. Add the tomatoes, the dry spices, salt, and sugar. Cook until the tomatoes soften, and the oil starts to separate.

Add water according to your desired consistency. Add the fried eggs and simmer for 3–5 minutes.

Add green chilis and garnish with chopped coriander leaves. Serve egg curry with steamed rice, plain curd and a light salad on the side.