Ingredients:

• 8 – Tomatoes
• 4 tbsp – oil
• Onion – 2 big
• A sprig or 2 – Curry leaves
• 6 – boiled eggs
• 2 tsp – ginger-garlic paste
• 1/2 tsp – Saffron
• 4 to 6 – green chillies, slit in two
• 1 level tbsp – Red Chilli powder
• 1 tsp – cumin powder
• 1/2 level tsp – Garam Masala powder
• 2 tsp – salt or as per taste
• 4-5 stalks – Coriander leaves

Method:

1. Wash and cut the tomatoes into small pieces (use soft tomatoes) and keep aside.
2. Take a dish, heat the oil and add the finely chopped onions.
3. Fry till golden brown, add the curry leaves, saffron, green chillies, ginger-garlic paste, red chilli powder, cumin powder and fry well.
4. Now add the chopped tomatoes and continue frying, add the salt.
5. Add a cup of water and allow it to cook on high flame.
6. When it is boiling turn it to sim and allow it to cook for about 15 minutes.
7. Check the gravy consistency, add the chopped coriander leaves, smash the tomatoes as you are stirring to a semi solid consistency.
8. Add the garam masala powder, boiled eggs to the gravy/curry.
9. Remove from heat, garnish with chopped coriander leaves.
10. Serve as a side dish with dal, rice or with chapatti/roti/bread/bun.

Recipe courtesy of Pearl Subramanian