Egg Curry

Ingredients:

Eggs - 4 (hard boiled and peeled)

Tomatoes - 2 big (pureed)

Finely chopped onion - 1 medium

Green chilies - 3 (slit)

Ginger garlic paste - 1 tsp

Bay leaf - 1

Cinnamon - 1/2 inch

Cloves - 2

Cumin seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Chili powder - 1/2 tsp

Coriander powder - 1 tbsp

Any chicken masala - 1 tsp

Sugar - 1 tsp

Coconut Milk - 1 cup

Salt - to taste

Oil - 2 tsps

Cilantro - for garnishing

Method:

Heat oil in a pan. Add bay leaf, cinnamon, cloves, fennel seeds, cumin seeds.

Once the cumin seeds turn light brown add the green chilies, GG paste, onions and saute till onion light brown.

Add all the powders and saute for a minute or two.

Add tomato puree, sugar, salt and cook for 5 to 7 minutes.

Add coconut milk and bring to a boil and cook till the gravy becomes little thick.

Cut the eggs into half and add to the gravy and mix gently.

Garnish with coriander leaves.

Serve with chapathi, roti or naan.