Egg Curry

A spicy and tangy egg curry made with basic ingredients. The curry sauce recipe can be used as a base for any vegetable/meat curry.

Ingredients:

6-8 eggs, boiled and halved
1-2 bay leaves
1/2 tsp whole cumin
2-4 cloves garlic, chopped finely
1 inch ginger, chopped finely
1 dried red chilli
2 green chillies, slit
2 onions, chopped finely
2 vine tomatoes, chopped
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp paprika
1 tsp coarse pepper
1 tbsp tomato purée
1 tbsp garam masala
2-4 Kokum seeds ( you can use tamarind pulp instead)
1 tsp vinegar
Freshly chopped coriander
Salt for seasoning

Method:

1. Heat oil in a deep saucepan, add whole cumin, bay leaf and red chilli. Once it starts to splutter add the chopped garlic, ginger and green chillies. Stir so it does not burn.

2. Add the chopped onions, sauté until lightly golden. Mix in the tomatoes and stir. Cook until the oil separates and the mixture is softened.

3. Add the coriander, cumin, turmeric, paprika, pepper  powder and kokum seeds. Stir well.

4. Mix in the tomato purée and vinegar. Season accordingly.

5. Once the gravy boils, turn heat to medium. Add the eggs, take care not to break the eggs or seperate the yolks. 

6. Sprinkle garam masala and coriander powder. Turn off heat. Check for seasoning, serve hot.