Ingredients:

• 5 – boiled eggs
• 1 – big Onion chopped finely
• 1 cup – Tomato puree
• 1 cup – Coconut Milk
• 1 tsp – Ginger Garlic paste
• Salt to taste
• 1 tsp – Red Chilli powder
• Juice – of 1 Lemon
• 3 – Bay Leaves
• 1 tsp – Turmeric
• 1/4 tsp – Cumin seeds
• 1 tsp – Garam Masala
• 2 tbsp – oil
• Chopped coriander to garnish

Method:

1. Boil the eggs and keep them aside to cool.
2. Heat oil in a saucepan and add cumin seeds, bay leaves and ginger-garlic paste. Saute for a few minute.
3. Then add the chopped onions and fry till golden brown.
4. Now add the tomato puree and a little water and saute over a medium flame for 5-7 mins.
5. Add the remaining spices – turmeric and red chilli powder, garam masala, and salt
6. Add the coconut milk.
7. Keep stirring continuously while adding the milk
8. Once it starts boiling, lower the flame and cook covered for some time.
9. Remove the shell and cut each egg into quarters or halves.
10. Remove the yolk from the centre and mix with the curry.
11. Now place the eggs in a serving dish and pour the curry on top.
12. Garnish with chopped coriander and serve hot with jeera rice.

Recipe courtesy of Mansi Desai