Egg Curry Recipe

Boil the eggs, remove shell and keep as whole.. Cut fine slit at 120 degree apart with a knife on each egg. Add turmeric powder and salt and mix. Chop onion finely. Grate/grind ginger and garlic. Chop the tomato and green chili. Mix red chili powder, cumin seeds powder, coriander powder and turmeric powder with 1/4 cup water.

Heat two Tbsp oil in a non-stick pan, add the whole eggs and fry till light brown. Ensure to turn the eggs frequently. Remove the eggs and in the same pan heat one table spoon ghee and two table spoon cooking oil.

Add the whole cumin seeds and bay leaf and frytill splutters then add onions and fry for about two minutes. Add ginger and garlic and fry till light brown. Add the red chili mixture and green chilies and fry with stirring for about three minutes. Add chopped tomato and fry till tomato is fully dissolved. Add the fried eggs and two cups of warm water, salt and sugar and bring to boil. Reduce heat and simmer for about ten minutes till gravy thickens. Check for seasoning. Serve hot with steamed rice or parathas.