Egg Curry

Ingredients

4 Eggs

oil for stir fry

1 Onion

1 Green chili

1 ripe tomato

1 inch ginger

5 cloves of garlic

hand full of curry leaves

3 cloves

3 cardamoms

1 piece of cinnamon

2 tsp chili powder

2 tsp coriander powder

1 tsp turmeric powder

1 tsp pepper powder

1 tsp garam masala

salt to taste

Method

Boil the eggs and peel and keep aside, you could cut a few lines with a knife down one side on the egg or indent a criss-cross.

Cut the onion very fine, the chili lengthwise, clean garlic and ginger and crush the garlic and ginger almost like a paste. Cut the tomato into cubes. Puree the tomato in a food processor.

Take some oil in a pan and add the cinnamon stick to the hot oil then add the cardamom, cloves onion and stir along with the curry leaves. When onion is fried nicely add ginger/garlic paste, add the green chili and then add the turmeric, chili, pepper, coriander and garam masala. then add the pureed tomato, add a little water to the food processor and pour into the pan and bring to a boil, then add the boiled eggs and simmer till gravy is thick.