Egg Curry

Ingredients


Hard boiled eggs 6 to 8
Tomato puree 1 cup
Tomatoes 2 to 3
Tamarind paste ½ cup
Red chili crushed 2 tbsp r to taste
Cumin roasted and crushed 1 tsp
Green chilies 6 to 8 (whole)
Ginger garlic paste 2 tbsp
Oil 4 to 5 tbsp
Salt to taste
Chaat spice for garnishing
Fresh coriander for garnishing
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Cooking Directions

Heat oil in a pan and fry the hard boiled eggs.
Remove the eggs and in the same pan add ginger garlic paste, fry well.
Add in the chopped tomatoes, tomato puree, crushed red chili, crushed cumin, green chilies and salt.
Add in sufficient amount of water and cook until the gravy thickens.
Add in the fried eggs and tamarind paste.
Fry until the oil starts to separate.
Turn the flame off, garnish with chopped coriander and chaat spice and serve hot with boiled rice or chapatti.