Ingredients:

• 6 – large eggs
• 1.5 – onion, finely chopped
• 1.5 – tomato, finely chopped
• 1.5 tbsp – – oil
• 1/4 tsp – Cumin seeds
• 1 – Bay Leaf
• 2 – Red Chilli
• Salt – to taste
• 1 or 2 pinches – Turmeric powder
• 1 tsp – cumin powder
• 2 tsp – – chilli powder
• 3 tsp – coriander powder (coarsely ground)
• 1/4 tsp – Garam Masala
• 1 tsp – ginger-garlic paste
• 1.5 cups – water
• 1 tbsp – Coconut Milk (thick)
• Coriander leaves – a few sprigs
• 1 tsp – kasuri Methi (optional, but recommended)

Method:

1. In a pressure cooker, add some water (around 2 cups), eggs and 1/4 tsp of salt and pressure cook up to 3 whistles.
2. Open the lid after the steam releases.
3. Peel the egg shell and create small slits around the egg (4-5 slits).
4. This helps the curry to penetrate into the eggs.
5. To make the sauce:
6. In a sauce pan or a kadai, pour 1.5 tbsps of oil.
7. When it is hot, add 1/4 tsp of cumin seeds, 1 bay leaf.
8. Let the cumin seeds splutter.
9. On a medium flame, add 1 cup of finely chopped onions.
10. Saute for 10-12 minutes or until it shrinks and turns golden brown.
11. You can add turmeric powder as you saute.
12. Add 1 or 2 tbsp of water if the onion sticks to the pan.
13. You can even add some salt to help the onion shed some moisture.
14. Add 1 cup (little less) of finely chopped tomatoes and saute for another 5-6 minutes until it turns mushy and blends nicely with the onion.
15. Now add the spices (cumin powder, coriander powder, chilli powder) and fry for 2 minutes.
16. Add 1 tsp of ginger-garlic paste and saute for 3-4 minutes until the raw smell disappears.
17. Now add 1.5 cups of water and cook for 10 minutes on a low flame covered with lid.
18. Add 1/4 tsp of garam masala, 1 tbsp of coconut milk and cook for 5 more minutes on a low flame.
19. Create small slits on the egg and add it to the gravy.
20. Cook for 5 minutes in medium low flame.
21. Garnish with chopped coriander leaves, kasuri methi (optional) and serve with rice or rotis.
22. Recipe courtesy: Food for 7 Stages of Life