Egg Curry

Prep time : 15 Cook time : 25 Servings : 4

• 8 eggs, boiled for 10-12 minutes and deskilled • 3 tbsp oil • 1 large onion, chopped • 1 tbsp ginger, chopped • 3 cloves garlic, minced • 1 tbsp tomato paste • 1 tsp chili powder • 1 tbsp garam powder • 1 tsp turmeric powder • 2 cups tomatoes, chopped • Salt to taste • 1 cup water • Chopped coriander leaves, for garnishing

INSTRUCTIONS

1. In a pan and add chopped onions, ginger, curry leaves and garlic. Lower the heat to medium level then saute until your onions become tender and golden brown.
2. After the onions are well browned, add your gram masala, chili, turmeric, coriander, and pepper powders then saute until the condiments produce a roasted aroma.
3. Add the tomatoes and salt and stir. Cover the pot with a lid and cook for 10 minutes or until oil starts oozing out. Add the coconut milk and water, cover and cook for another 15-20 minutes.
4. Add the boiled eggs and coriander leaves and let heat through. Serve with some steamed Rice.