This is a fabulous curry, really easy to make and great for both vegetarians and non-vegetarians. I think eggs are really good for health and i like to give my kids eggs every morning for breakfast which ever form they may want to eat it, my elder daughter enjoys her eggs but my younger daughter absolutely hates them, her eggs usually end up in our dogs stomach. This particular egg dish is seriously simple and a life saver if you don’t have any veggies and a guest comes without informing or your friends just show up this is the ideal dish to feed them. It looks really nice (as if you have put in a lot of effort whereas it cooks really fast without much effort). The flavours are indescribable its really nice with a lot of depth and very satisfying u just have to eat it to know, the combination of eggs with rich spices is heavenly. I personally like it with rice but you can eat with a naan or chapati or for that matter any form of bread.
8 eggs, hard boiled
3-4 tbsp vegetable oil
2 onions finely chopped
1 tbsp of ginger and garlic paste
1 green chilli finely chopped
2 tomatoes grated or blend them in a blender
2 tsp coriander powder
1/2-1/4 tsp turmeric powder
chilli powder, to taste
1/4 tsp garam masala powder
1 tsp dried fenugreek leaves,crumbled
handful of chopped fresh coriander leaves
salt, to taste
250ml hot water
Take 1 tbsp of oil and heat it in a non-stick frying pan add a good pinch of turmeric and chilli powder to it now add your boiled eggs and fry them on both sides they should turn light golden all over . Take the pan off heat and transfer your eggs to a plate and halve them length ways.Keep aside.
Heat oil in a large non-stick saucepan and gently fry your finely chopped onions until lightly golden. Add the garlic and ginger paste and cook for five to seven minutes on low heat. Keep stirring occasionally you don’t want it to get too brown. Add the tomatoes followed by the green chilli, coriander powder, turmeric powder, red chilli powder and garam masala give it a good stir and let it cook on low heat until your masala is thick paste that starts to release oil on the sides.
Add the water and salt bring to a boil add the egg halves and dried fenugreek leaves simmer gently for eight to ten minutes the gravy should be thick, if it is a little watery, reduce the liquid over high heat until it has right consistency.
Garnish with chopped fresh coriander leaves and serve hot.
Just give it a try. ENJOY…..