Egg Curry

Ingredients

6 Eggs

2 large Onions (minced)

1 large Tomato (minced)

1 tbsp. Tomato Puree

1 tsp. Fresh Ginger (Adrak) (chopped)

1 tsp. Fresh Garlic (Lehsan) (chopped)

1 tbsp. Coriander Powder (Pisa Hara Dhania)

1 tsp. Tumeric Powder (Pisi Haldi)

1 tsp. Red Chilli Powder (Pisi Lal Mirch)

1 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania)

Salt (to taste)

Water (according to preferred amount of gravy)

1 tbsp. Cooking Oil

Preparation

Hard boil eggs. Remove shell and cut eggs in half.

Heat oil in pan. Add onions and garlic and fry until gets translucent. Add turmeric powder, coriander/cilantro, red chilli powder, minced tomato, tomato puree, ginger, and salt. Cook until spices become a paste.

Add enough water for gravy. Cover and cook for 10 minutes.

Add eggs and cook for a few minutes.

Garnish with chopped cilantro/coriander.