Spicy Egg Curry
Ingredients:
5 boiled eggs
2 medium onions, chopped
4 ripe tomatoes
3 green chilies, slit lengthwise
1.5 tbsp oil
1/2 tsp cumin seeds
1 tbsp ginger-garlic paste
1 tbsp coriander powder
1.5 tbsp chili powder
1.5 cups water
Salt to taste
1/4 tsp turmeric powder
2 tbsp coconut milk
Curry leaves
Fresh coriander leaves
Preparation
Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and green chilies. Sauté until the onions turn translucent. Add ginger-garlic paste and cook for a minute. Add chopped tomatoes and cook until they soften and release their juices. Add coriander powder, chili powder, turmeric powder, and salt. Mix well and cook for a few minutes. Add water and bring to a boil. Blend the remaining tomatoes into a smooth paste. Add the tomato puree to the curry and mix well. Gently add the boiled eggs to the curry.Cover and simmer for 5 minutes, or until the eggs are heated through. Add coconut milk and stir gently. Add curry leaves and cook for another minute.Garnish with fresh coriander leaves.
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