Fried Hard-Boiled Egg Curry

Boil the eggs, peel them, and keep them whole. Using a small knife, make three shallow slits in each egg, evenly spaced around the egg. Lightly coat the eggs with turmeric powder and salt. Set aside.

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 2 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 1 tablespoon ghee and 2 tablespoons cooking oil.

Add the whole cumin seeds and bay leaf and fry until it splutters then add onions and fry for about two minutes. Add ginger and garlic and fry until 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 until gravy thickens. Check for seasoning. Serve hot with steamed rice or parathas.