Egg Curry

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Ingredients:
6 nos hard boiled eggs

2 nos big onions roughly chopped

3-4 nos red tomatoes roughly chopped 

4 nos medium garlic cloves

2 nos green chillies

1 no cinnamon stick

4-5 nos cloves

2 nos  green cardamom

handful of curry leaves

1 tbsp ginger/garlic paste

 5 nos dry red chillies

1 tsp jeera seeds

1/2 tsp haldi

1 tsp coriander powder

1 tsp Kashmiri red chilli powder

1 tsp Tikhalal red chilli powder

1/2 cup thick curd

1/2 cup water

3 tbsp oil

Salt as per taste

chopped coriander leaves


Recipe:

1. Boil water and add 6 eggs to it. After 13 mins of boiling close the flame and transfer the eggs to a ice water bowl. This will make the eggs ready to peel off its shell easily.

2. In a pan, add 2 tsp oil, 1/2 tsp of haldi and red chilli powder. Mix well. Now put the boiled eggs and rotate the same in the mixture. Roast the eggs from all sides for a min or two. Later on keep it aside.

3. In a kadai, heat 1 tbsp oil. To this add cinnamon stick, cloves and green cardamon. Stir for a while. Then add curry leaves, 3 nos dry red chillies, green chillies. Stir well. 

4. Add onions and stir fry till they are soft. Add garlic cloves to it. Stir till they are brown.

5. To this add ginger-garlic paste and chopped tomatoes. Stir and cook they are soft and mushy.

6. Cool and blend it to a smooth puree.

7. Now in a kadai take 2 tbsp of oil and heat it. Add jeera seeds, dry red chilli and curry leaves. Stir for a min.

8. Add the blended gravy puree to the same. Stir well till it changes its color to little red on medium flame.

9. Switch off the flame and let the mixture cool for a sometime. After cooling add the smooth blended curd to the gravy. Mix well.

10. Again switch on the flame to medium-low. Add the haldi, coriander powder, red chilli powder and salt. Mix well.

11. Cover and cook for 5 mins till oil separates to the sides of kadai. 

12. To this add the roasted eggs and cook the same in gravy for 2 more mins.

13. Garnish the gravy with chopped coriander leaves.

14. Ready to serve with hot rotis and jeera rice.


**If the gravy is very thick to be served with rice then can add 1/2 cup of water to the gravy.

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