Egg curry

Egg curry is a popular South Indian dish where the boiled eggs are cooked in an onion-tomato spicy mixture.  The eggs soak up the wonderful spicy flavor.  Egg curry is great with Indian flat breads, Parathas, Chapathi or Poori.  It can also be served with rice.  Enjoy!

Ingredients

Boiled Eggs - 5
Onion - 1 medium
Green chillies - 3-4
Tomato - 1
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Salt
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Curry leaves
Cilantro leaves

Method

Heat 2 tsps of oil in a pan and add mustard seeds and urad dhal.  When the mustard seeds splutter, add the onions, green chillies and curry leaves and fry them until the onions are translucent. Add ginger and garlic paste and fry them for 2-3 minutes.  Add the chopped tomatoes and fry until the onion and tomato mixture blend well.

Now add salt and the dry spices to the onion-tomato mixture and fry until the oil begins to separate from the masala.  Add a little water if required.  Now, half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes.

Garnish the gravy with chopped coriander leaves. Serve hot with chapathi or rice.