Egg Curry

Ingredients:

1. 4 hard boiled eggs-shelled.
2. 2 small potato, peeled and cut into two pieces
3. 3 table spoon of mustard oil
4. 1 table spoon of turmeric
5. 3 table spoon of Kashmiri Chili powder
6. 2 small onion sliced
7. 1 table spoon of cumin seeds
8. 1 bay leaf
9. 1 table spoon of ginger garlic paste
10. ½ table spoon sugar
11. 2 table spoon of tomato ketchup
12. 1 table spoon of Dhania-jeera powder
13. ½ tsp of garam masala
14. Salt to taste
15. Coriander leaves to garnish

Method:

Take the hard boiled eggs and make slits on them.

Fry them in 1 tsp of oil. Take out, when nicely fried.

Next add the turmeric, chilli, salt mixture to the pieces potatoes and fry them in this oil. Take out, when 3/4th fried.

In a deep bottomed vessel, take 2 tbsps of mustard oil. Heat it, then add a bay leaf and a tsp of cumin seeds.
Once the cumin seeds splutter, add the sliced garlic and fry for a min. Take care not to burn the garlic.
Add ½ tsp of sugar in the oil.

Next add the sliced onions and keep on frying till they change color and become light brownish.
Add a pinch of turmeric powder, ginger-garlic paste and the tomato ketchup
Next add 2 tsps of Kashmiri chilly powder.

Add 1 tsp of Dhania-jeera powder and fry well, adding a little water and fry till oil starts to separate.
Once oil starts to separate, put in the fried eggs and potatoes and mix.
Add little Water for gravy, and salt to taste.

Once it comes to boil and potatoes are cooked, add ½ a tsp of garam masala.
Garnish with coriander leaves and serve with hot rice.