Egg curry

Ingredients:

• Eggs: 5
• Oil: 2 tbsp
• Onion: 1
• Tomatoes: 3
• Green chilies: 2
• Ginger root (grated): 1 inch
• Cumin seed: 1 tsp
• Bay leaf: 1
• Cumin powder: 1tsp
• Garam masala: 1tsp
• Turmeric powder: ½ tsp
• Red chilli powder: ½ tsp
• Salt to taste
• Chopped fresh cilantro leaves for garnishing.

Method of preparation:

• Hard boil the eggs.
• Grind onions, tomatoes and ginger to fine paste.
• Heat 1 tbsp of oil in a heavy bottomed pan.
• Add the cumin and bay leaf.
• When the cumin stops spluttering add the slit green chilies.
• Add onion/tomato paste.
• Roast to a light brown color till the paste thicken and leaves oil.
• Add garam masala, jeera/cumin powder, salt, red chili powder and turmeric.
• Stir well and let it cook on medium flame for about five minutes.
• Peal the hardboiled eggs, cut them and add them with the gravy.
• Reduce flame till the gravy thickens and coats all the eggs.
• Garnish with cilantro.