Egg Curry

I had a dozen eggs left over from the cupcakes. This is what I did to it.

Healthy and easy to make, it hit the spot!

Ingredients:
1. 8 hard boiled eggs, shell removed and cut in half.
2. 2 onions
3. 3 pods of garlic
4. 1 inch ginger
5. 1 thai chili
6. oil
7. 2 tsp coriander powder
8. tomato paste
9. salt to taste
10. tamarind pulp
11. turmeric powder, 1 tsp
12. red chili powder, 1 tsp
13. 1.5 tsp cumin powder
14. mustard seeds, 1 tsp
15. cumin seeds, 1 tsp
16. curry leaves, 3 sprigs (optional)


Instructions:
1. Blend the onion, thai chili, ginger, and garlic to form a smooth paste.
2. Heat oil in a wok.
3. Add mustard seeds and let it crackle.
4. Add cumin seeds and curry leaves.
5. When the cumin seeds sizzle, add onion-chili-garlic-ginger paste.
6. Fry till it changes colour.
7. Add turmeric, coriander powder, cumin powder and cook until it leaves the oil
8. Add tomato paste and fry for another few mins and mix well.
9. Add red chili powder
10. You can add tamarind pulp and some water at this point and boil it to increase the quantity of the gravy.
11. Add eggs and cover for 5 mins on medium to low flame.

Sunday ho ya Monday, roz khao Ande!! :)

Serve hot with rice or roti.
C for Curry.