Ingredients:

• For the gravy:
• 4 – boiled eggs
• 2 – medium Onions (chopped)
• 2 – Tomatoes (finely diced/chopped)
• 3 tsp – Tomato puree/ paste /sauce
• 3 – green chillies, chopped (number can vary according to taste)
• 2 Cloves – Garlic (chopped)
• 1.5 tbsp – Ginger (paste)
• 1/2 tsp – Turmeric powder
• 1.5 tsp – Red Chilli powder
• 1 tsp – coriander powder
• 4 tsp – vegetable oil / extra virgin Olive oil
• 1/2 tsp – Garam Masala powder
• 1.5 cup – water
• salt
• For garnishing:
• 1 – chopped Green chillies and Onion rings

Method:

1. Heat oil in a pan/skillet on medium – high heat.
2. Add garlic, ginger paste and chopped onions.
3. Add 1 pinch of salt and fry till they turn brown.
4. When onions turn golden brown add coriander powder, turmeric powder & chilli powder and salt and fry for 1 minute.
5. Add garam masala and fry for 1 minute.
6. Add tomatoes and tomato paste/puree/sauce, stir it well and fry till the oil leaves from the sides.
7. Add 2 chopped green chillies.
8. Add water and let it simmer for 10 mins.
9. Cut eggs in half (vertically) and add to the gravy and stir slowly so that it gets dipped in gravy.
10. Cook the egg curry for 5 mins or till very little water is left.
11. Garnish with 1 chopped green chilli and onion rings.
12. Serve with parathas, chapattis or rice.

Recipe courtesy of Chitra Ahluwalia Pal