Egg Tomato Curry

Ingredients

Hard boiled Eggs-6

Onions medium-2

Tomatoes medium-2

Garlic cloves-4

Curry leaves-few

Red chilly powder-2tsp

Coriander powder-2tbsp

Turmeric powder-1/4tsp

Salt to taste

Oil-3tbsp

Method

Grind onions, tomatoes and garlic together to a fine paste. Heat oil in a kadai, add curry leaves and ground paste. Fry until the raw smell leaves and oil separates on the sides. Now season with red chilly powder, turmeric powder, coriander powder and required salt. Add little water, stir well and cover the gravy with lid. De-shell the hard boiled eggs, make slits on the top and add them to the gravy. Cook for 5 mins and garnish with coriander leaves. Serve hot with chapatis or steamed rice.