Egg masala curry

Ingredients: (240 ml cup used)

• 3 boiled eggs
• 1 ½ to 2 tbsp. oil
• 1 heaped cup of chopped onions
• 1 tsp. ginger garlic paste
• ¾ cup red ripe tomatoes
• 1 green chili (optional)
• ½ tsp red chili powder
• ¾ to 1 tsp good garam masala or kitchen king masala
• 2 tbsp. Fresh coconut or 12 cashew nuts (optional, to get good taste)
• Pinch of turmeric
• Salt as needed
• Coriander or mint leaves few finely chopped
• Spices
• ½ tsp cumin
• 1 bay leaf or 1 sprig curry leaves
• 3 cloves, 2 cardamoms, 1 inch cinnamon or
• ½ tsp. mustard

Instructions:

• Boil the eggs and remove the shell. pierce with a form randomly, this helps the eggs to absorb flavors.
• This step is optional. While the eggs boil, powder the cashews first and then add some warm water to it. Leave it to soak for sometime and then make a fine paste. If using coconut, blend to a smooth paste. Set aside.
• Heat a deep pan with oil, add spices and allow them to splutter.
• Add onions, sprinkle salt and fry till onions turn slightly brown or can caramelize to enhance the aroma.
• Add ginger garlic paste and saute till it becomes fragrant.
• Add tomatoes, fry till they turn mushy.
• Add chili powder, turmeric and masala powder. Fry till it begins to smell good of the masala.
• Pour the cashew paste or coconut paste, fry till the mix leaves the sides of the pan.
• Add eggs, mint leaves, coriander leaves. Fry for 2 mins , preferably till you get a mint aroma.
• Add water just enough to partially cover the eggs and cook till the curry thickens.