Indian Egg Curry

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== Description ==
Boiled and roasted eggs were cooked in a spicy onion-tomato gravy. The sweetness from onion and tomatoes blends exotically with the Garam masala and spice powders. The more the onions were, the tastier the dish turns out to be. A wonderful mix of sweetness and spiciness leaves through the tongue at every spoonful of rice and curry.
Indian egg curry can be served with rice/Indian flat bread/ white bread 
== Ingredients ==
* 6 boiled eggs
* 2 tomatoes - finely chopped
* 3 onions - finely chopped
* 2 tsp ginger-garlic paste
* 2 tsp turmeric powder
* ½ tbsp chili powder
* ½ tbsp coriander powder 
* 2 tsp cumin powder
* 1 tbsp oil
* 1 cup water
* 1 tbsp curry leaves - chopped
* salt to taste
=== Egg roast ===
* ¼ tbsp chili powder
* 1 tsp turmeric powder
* ½ tbsp coriander powder
* 1 tsp cumin powder
* 1-1/2 tsp salt
* 3-4 spoons water
=== Masala ===
* 1 tsp fennel seeds
* 2 cardamon
* 2 cloves
* ½" cinnamon stick
== Directions ==
# De-shell and cool the boiled eggs. 
# Make slits across the eggs such that they are not broken and the shape is retained. 
# Mix the egg roast spices into a thick paste and apply it over the eggs. Sliding a little through the incisions. 
# Fry them with ½ tbsp spoon oil on a small kadai. Keep the roasted eggs aside.
# Heat oil in a kadai. Once they are heated up, throw in the whole masalas, curry leaves and let them splutter. 
# Add the onions and let it sweat. Sprinkle little salt over and cook them covered for 5-10 min on a medium flame. 
# Keep an eye on it and don't let it burn. When the onions brown, add the ginger-garlic paste and cook till the raw smell disappears. 
# Throw in the chopped tomatoes and cook them for another 5-8 min. 
# Add the turmeric powder, chili powder and coriander powder to the onion-tomato mix. 
# Sauté till the raw smell disappears and the oil separates out of the mixture. 
# Add 1 cup water and cook covered for 5 min. Add extra ½ - 1 cup water, (if needed) and cook till they are done. 
# Now add the roasted eggs and spoon the curry through the incisions and continue cooking. 
# Sprinkle the cumin powder and adjust salt to taste.
# Serve hot with rice/roti/chapati/dosa/appam or even simple bread.
Category:Indian Recipes
Category:Egg Recipes
Category:Tomato Recipes
Category:Curry Recipes