My father and brother are fond of eggs. Apart from the regular omelettes and boiled eggs, I try to make assorted curries with eggs to have at lunch or dinner. This is a recipe similar to the one my mother used to make and is great with both rice and roti.
- Eggs – 6
- Tomatoes – 2 Medium
- Onion – 3 Medium
- Ginger-Garlic Paste – 2 tbsp
- Coriander Powder – 2 tsp
- Cumin Powder – 1 tsp
- Garam Masala – 1 tsp
- Red Chilli Powder – 1/2 tsp
- Turmeric – 1/4 tsp
- Oil – 2 tbsp
- Finely Chopped Coriander Leaves – 1 tbsp
- Salt to Taste
- Boil the eggs till they are hard boiled.
- Peel, cut in halves, and set aside.
- Peel and dice the onion.
- Grind to a smooth paste.
- Puree the tomatoes.
- In a kadai, heat the oil.
- Add the onion and ginger-garlic pastes.
- Fry for 5 to 7 minutes.
- Add tomato puree and sauté for 3 to 5 minutes.
- Add red chilli, coriander, cumin, and turmeric powders.
- Mix well and sauté for 2 minutes.
- Add about 1 Cup water and salt.
- Simmer till the gravy thickens.
- Gently place the boiled egg halves in the gravy, sunny side up.
- Cover with some gravy and let simmer.
- Garnish with freshly cut coriander leaves.
- Serve hot with rice or roti.
- You could lightly fry the whole boiled eggs in some oil, before halving them. 🙂