Egg Curry

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Ingredients
  • 4 Hard boiled eggs (halved )
  • ⅓ cup Onion (finely chopped)
  • ¼ cup Tomatoes (finely chopped)
  • ½ tsp Salt (or to taste)
  • 1 tsp Ground coriander/cumin mix
  • ¼ tsp Garam masala
  • ¼ tsp Chili powder (or to taste)
  • ¼ tsp Turmeric
  • ½ tsp Green chilies (crushed - or to taste)
  • ½ tsp Ginger (crushed)
  • ½ tsp Garlic (crushed)
  • Green coriander (finely chopped for garnish)
Instructions
  1. In a frying pan, heat oil and ghee on medium heat, add mustard seeds, let crackle.
  2. Add onions and sauté until transparent.
  3. Add chilies, ginger and garlic, stir.
  4. Add tomatoes and spices.
  5. Mix, cover and cook on low heat until the tomatoes are soft.
  6. Incorporate eggs, stirring to coat well.
  7. Cover and cook for 5 minutes.
  8. You can add a little water if needed for gravy.
  9. Remove from heat and garnish.
Tempering
Ingredients
  • 2 tsps Oil
  • 2 tsps Ghee
  • 1 tsp Mustard seeds