Quick Egg Curry

Name: Quick Egg Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 6 hard-boiled eggs; 4 onions; 2 tomatoes, peeled and finely chopped; 5 green chilies; 1 teaspoon finely chopped ginger (optional); 1 teaspoon finely chopped garlic (optional); 1/2 teaspoon turmeric powder; 2 teaspoons coriander powder; 1 teaspoon red chili powder; 1 teaspoon garam masala powder; salt; 2 tablespoons oil; 1 1/2 cups water; coriander leaves, for garnishing

(6)

Recipe by Nisha

One of the first things I cooked and turned out perfect, and one of the few things I can cook without ever going wrong. It's easy and yummy too! My mom's recipe.

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READY IN: 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

6

hard-boiled eggs
4

onions
2

tomatoes, peeled and finely chopped
5

green chilies
1

teaspoon finely chopped ginger (optional)
1

teaspoon finely chopped garlic (optional)
¹⁄₂

teaspoon turmeric powder
2

teaspoons coriander powder
1

teaspoon red chili powder
1

teaspoon garam masala powder
salt
2

tablespoons oil
1 ¹⁄₂

cups water
coriander leaves, for garnishing

DIRECTIONS

Peel the onions, cut into quarters and cut into this slices.
Split the chillies.
Heat oil in a wok, fry the onions until transparent, add to this the chillies, ginger and garlic.
Stir fry for a minute or two.
Add in the tomatoes.
When the tomatoes are nicely cooked add the powder spices.
Stir fry for another minute or three.
Add salt and water and bring to boil.
Adjust the consistency of the gravy to your choice.
Halve the boiled eggs lengthwise and add to the gravy.
Sprinkle chopped cilantro, and serve with thin chapaties or plain parathas.

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