Spicy egg curry (serves 4)

Egg curry

Ingredients: 

Eggs - 9
Onions - 3 small or 2 medium - finely chopped
Tomatoes - 1 large - finely chopped
Garlic - 5 cloves
Ginger - 1" piece
Green chili - 1
Oil - 2 tbsp
Cumin seeds - 1 tbsp
Bay leaves - 2
Cinnamon stick - 1" piece
Powder spices - Turmeric - 1/2 tsp, Red chili powder - 1/2 tsp, cumin-coriander powder - 2 tsp, garam masala - 1 tsp.
Salt - 1 and 1/2 tbsp
Water - 1 cup

Recipe:

Step 1 - Boil the eggs - peel them - and vertically cut it into half.

Step 2 - Make paste from garlic, ginger and green chili in a food processor.

Step 3 - Making curry: Heat oil in a pan on a high heat. Once oil is hot, add cumin seeds. Add bay leaves and cinnamon stick after cumin seeds start to sizzle. Now lower the heat to medium, and add onions. sauté onions for about 10 minutes (till they turn brownish, become sticky and start to ooze oil). Now add ginger-garlic-green chili paste. Sauté for about 2 minutes (till raw smell of garlic is gone). Now add tomatoes to pan and sauté for about 5 minutes (till they become mushy and gravy start to ooze oil). If tomatoes start to stick at the bottom of pan, keep adding 1 or 2 tbsp of water in between. Now add all the powder spices, mix well and fry the spices for about 2 minutes. Do not let the powder spices burn at any cost (lower the heat if needed, add few tsp of water if needed). Now add rest of the cup of water, mix well and let it simmer for about 5 minutes. Now add boiled eggs to curry, cover the lid and let it simmer on low-medium heat for about 10 minutes.

Your spicy egg curry is ready. Serve hot with Indian bread or plain rice or khichdi.

Enjoy!