Indian Egg Curry

Description
Boiled and roasted eggs were cooked in a spicy onion-tomato gravy. The sweetness from onion and tomatoes blends exotically with the Garam masala and spice powders. The more the onions were, the tastier the dish turns out to be. A wonderful mix of sweetness and spiciness leaves through the tongue at every spoonful of rice and curry.

Indian egg curry can be served with rice/Indian flat bread/ white bread

Ingredients

 * 6 boiled eggs
 * 2 tomatoes - finely chopped
 * 3 onions - finely chopped
 * 2 tsp ginger-garlic paste
 * 2 tsp turmeric powder
 * ½ tbsp chili powder
 * ½ tbsp coriander powder
 * 2 tsp cumin powder
 * 1 tbsp oil
 * 1 cup water
 * 1 tbsp curry leaves - chopped
 * salt to taste

Egg roast

 * ¼ tbsp chili powder
 * 1 tsp turmeric powder
 * ½ tbsp coriander powder
 * 1 tsp cumin powder
 * 1-1/2 tsp salt
 * 3-4 spoons water

Masala

 * 1 tsp fennel seeds
 * 2 cardamon
 * 2 cloves
 * ½" cinnamon stick

Directions

 * 1) De-shell and cool the boiled eggs.
 * 2) Make slits across the eggs such that they are not broken and the shape is retained.
 * 3) Mix the egg roast spices into a thick paste and apply it over the eggs. Sliding a little through the incisions.
 * 4) Fry them with ½ tbsp spoon oil on a small kadai. Keep the roasted eggs aside.
 * 5) Heat oil in a kadai. Once they are heated up, throw in the whole masalas, curry leaves and let them splutter.
 * 6) Add the onions and let it sweat. Sprinkle little salt over and cook them covered for 5-10 min on a medium flame.
 * 7) Keep an eye on it and don't let it burn. When the onions brown, add the ginger-garlic paste and cook till the raw smell disappears.
 * 8) Throw in the chopped tomatoes and cook them for another 5-8 min.
 * 9) Add the turmeric powder, chili powder and coriander powder to the onion-tomato mix.
 * 10) Sauté till the raw smell disappears and the oil separates out of the mixture.
 * 11) Add 1 cup water and cook covered for 5 min. Add extra ½ - 1 cup water, (if needed) and cook till they are done.
 * 12) Now add the roasted eggs and spoon the curry through the incisions and continue cooking.
 * 13) Sprinkle the cumin powder and adjust salt to taste.
 * 14) Serve hot with rice/roti/chapati/dosa/appam or even simple bread.