Egg Curry

Ingredients:

3 hard-boiled eggs, cut in half
2 medium-sized onions, made into a paste
2-3 large tomatoes, made into a paste (this is not the same as the store-bought canned tomato paste)
1 tbsp ginger-garlic paste (equal amounts of fresh ginger and garlic blended together)
1 tsp cumin seeds
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp cumin powder
salt, to taste
2 tbsp plain youghurt
fresh chopped coriander leaves for garnish
1 tbsp cooking oil

Method:

Add cumin seeds in hot oil till it begins to sizzle. Add ginger-garlic paste and onion paste, and fry for 3-5 minutes till slightly browned.

Add salt, chili powder, coriander powder, cumin powder and turmeric powder and cook for another minute till fragrant. Add tomatoe paste and let cook for a few minutes till all the spices blend in.

Add in the youghurt and stir constantly to avoid getting lumps.

Put in the boiled egg halves abd cover cook for another 5 minutes.

Garnish with chopped coriander leaves and serve warm with fresh rotis or rice.

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