Ingredients:
4 Eggs (hard boiled)
1 onion chopped
1 capsicum (green pepper preferably) chopped
1/2 tomato (pureed)
1tbsp Ginger-garlic paste
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
2 tbsp Cumin Seeds
3/4 tsp garam masala/ or curry masala
2-3 tbsp vegetable oil / ghee
Method:
1) Remove the shell of boiled eggs, and make cuts ( cut size should be approximately only 1mm, not to too large, do not cut the egg in half) around them horizontally (so that the curry can soak inside) & keep aside.
2) Pour 1 tsp oil/ghee in a pan, and fry chopped onion, chopped capsicum, ginger-garlic paste and green chilies until medium brown.
3) Then blend them in a blender till they become a paste.
4) Heat 2 tbp oil/ghee in a Pan or wok and add all the spices (salt, turmeric powder, cumin seeds, coriander & chili powder, garam masala/curry masala), the paste from the blender and tomato puree. Fry for about 2 minutes.
5) Add 1 cup of water and cover the pan/wok and cook for 2 more minutes.
6) Now add the boiled eggs and 1 cup of water to the pan and bring to boil and reduce the flame.
Simmer for 10 minutes.
Garnish egg curry with coriander leaves and serve hot with paratha, roti , rice or bread.
