READING TIME 2 Minutes
Ingredients 5 eggs (hard boiled)1 large onion (roughly chopped)2 tomatoes (roughly chopped)2 tbsp oil1 bay leaf1 cinnamon stick2 green cardamoms2 cloves2 tsp ginger-garlic paste1 tsp red chilli powder1 tsp garam masala¼ tsp turmeric powder 1 tsp salt2 cups water1 tsp coriander leaves (finely chopped)
Preparation1. Hard boil the eggs in a pot of water2. Using a grinder, make a puree of the onions and tomatoes separately and set aside 3. Poke the hard boiled eggs with a fork a few times - this will allow the curry and the flavours to seep in 4. Heat some oil in a pan and sauté the hardboiled eggs, set aside5. In the same pan, sauté the cinnamon, bay leaf, cardamom and clove6. Add the onion paste and sauté till golden7. Next, add the ginger-garlic paste and sauté until the raw smell is cooked off8. Add the tomato puree and sauté the mixture until the sauce starts to thicken9. Add the red chilli powder, garam masala, turmeric powder, and salt, fry until aromatic 10. Add water, as needed, to make a nice, thick gravy and cook until the oil starts to separate11. Add the eggs back into the curry and mix well, cook for another 2-3 minutes12. Garnish with chopped coriander leaves, and serve hot13. Gobble, gobble, gobble!