Egg Curry

Egg Curry

Ingredients: 
Boiled Eggs – 6 pealed.
Onion – 1 small or 1/2 big or medium
Tomato – 1 small
Garlic – 1 pod
Green chili – 1 or to taste
Cumin seeds – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Cumin powder – 1/4 teaspoon
Black pepper powder -half of 1/4 teaspoon
Garam masala powder – half of 1/4 teaspoon (optional)
Coriander powder – 3 tablespoons
Salt – to taste
Oil – 1 1/2 tablespoons
Coriander leaves chopped for garnish(optional)

Method:

• Cut onion in thin slices. Or chop the onion, garlic, chili and tomato.
• Turn on the heat. In a pan, heat oil and add the cumin seed, chopped chili and garlic.
• Fry for one minute then add onion and fry till it changes the color.
• Poke the eggs with a fork gently and add it to the onion.
• Fry all together till eggs get light golden color or around five minutes on medium heat.
• Add chopped tomatoes and fry for two minutes.
• In the meanwhile mix all the dry spices in a small bowl and make paste by adding little water.
• Add the spices mixture into the eggs pan and fry for five minutes on medium heat.
• Add salt then add 1 cup of water.
• Bring it to boil then keep the heat on medium.
• Cook it for around 15 minutes and then turn off the heat.
• Garnish with chopped coriander leaves and serve hot with any kind of naan, bread or rice.