Egg Curry
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