• Prep Time: 15 mins
•  Cook Time: 20 mins
• Serves: 3 – 4

Ingredients:

• Boiled eggs – 6
• Onion – 2
• Tomato – 2
• Ginger – 2 inch (Sliced)
• Garlic – 10 pods (Sliced)
• Coriander leaves
• Salt to taste
• Required water

   Spice powder:

• Turmeric powder – 1/2 tsp
• Chilli powder -3 tsp
• Coriander powder – 1 tsp
• Garam Masala -1/2 tsp
• Asafetida / Hing powder – a pinch

   For the seasoning:

• Oil – 1 tbsp
• Mustards – 1 tsp
• Urad dal – 1 tsp
• Cumin seeds – 1 tsp
• Curry leaves – few

Preparations:

• Hard boil the eggs and discard the shell
• Meanwhile, Finely chop Onions and tomatoes

 Method:

• Heat oil, add mustards, urad dal , cumin seeds and few curry leaves. When it sizzles, add ginger, garlic and finely chopped onions and fry it with little salt till they turn slightly brown.
• Then add spice powders – turmeric powder, chilli powder, coriander powder, garam masala, and little asafetida / Perungayam thool.
• Add little water to prevent the masalas from burning.
• Next add in finely chopped tomato and cook until everything turns into a paste.
• Once the tomatoes are nice and soft add enough water and let it cook for some time.
• Once the entire gravy comes to a boil add in the boiled eggs and let it cook for 5 minutes with lid closed and 5 more minutes without lid.
• If you need it thicker, let boil it in a medium flame for another 10 mins. But keep stirring to avoid burnt
• Garnish with coriander leaves

Delicious Egg Curry is ready.

Serve with chapatti, naan or any Indian Bread, rice varieties, dosa, or you can also use it as a stuffing for chapatti rolls or sandwiches.

Notes

• Hard boil the eggs perfectly
• You can also use ginger garlic paste instead of chopped ginger garlic
• Adjust chili powder as you need. Two green chili can also be added
• Consistency of the gravy is up to you and add water accordingly