Ingredients:

• 6 – Egg
• 3 – tomatoes, chopped
• 3 – Bay Leaves
• 1/2 – Turmeric powder
• Salt
• Oil
• Grind for masala:
• 2 – large Onions
• 1 inch piece – Ginger
• 4 Cloves – Garlic
• 4 – Cloves
• 2 – Cardamoms
• 2.5 cm – Cinnamon
• 1/2 tsp – coriander powder and Cumin seeds
• 1/4 tsp – Mustard Seeds and Poppy Seeds
• 1 – Green chilli
• 1 – Red Chilli

Method:

1. Grind the ingredients for the masala paste
2. Heat oil on medium heat and lightly fry the tomatoes for 7 mins
3. Add the ground masala paste, turmeric powder and bay leaf.
4. Keep stirring till the oil floats on top
5. Add 3 cups of water and cook under pressure for up to 4 whistles on low heat.
6. Shell and cut the eggs into 2, put them into a bowl and pour the curry over them.
7. Garnish with chopped coriander leaves and boiled green peas

Recipe courtesy of Indrani