- Eggs - 4, boiled hard and cut into vertical halves
- Onions - 2, medium sized chopped fine
- Garlic -1 tbsp chopped fine
- Ginger - 1 tsp grated coarsely
- Tomatoes - 2, medium sized pureed in a mixer
- Green Chilies - 4, slit length wise
- Cumin seeds - 1/4 tsp
- Salt - 1/2 tsp ( as per taste)
- Red Chilly Powder - 1/4 tsp
- A bunch of green coriander leaves, washed and cut,
- Cooking Oil - 2 tbs
METHOD
- In a pan, heat oil and add chopped onions, garlic and grated ginger. Keep stirring until it starts turning golden brown. Add cumin seeds and green chillies and stir for 10 seconds. Add salt, red chilly powder and tomato puree (in that order) and cook on low heat till tomato puree changes colour and is cooked well.
- Add 1/2 tsp of garam masala and stir well.
- Add cut eggs and mix tenderly into this, taking care that the yolks do not separate from the white of the egg.
- Cover with a lid and let it simmer on very low heat for a few minutes. There is no gravy in this, only thick masala.
- Decorate with green coriander leaves and serve.
USEFUL TIPS
- For introducing variation, replace jeera with mustard seeds and curry patta.
- Goes well with hot parathas.
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