Egg curry

Egg curry

Ingredients

• Eggs hard boiled 6
• Potatoes (boiled and cut into cubes) 2
• Sesame seeds 1 tbsp
• Peanuts 1 tbsp
• Garlic paste 1 tbsp
• Turmeric ½ tsp heaped
• Chili powder 2 tsp
• Coriander powder 2 tsp
• Coconut 2 tbsp
• Tomato paste 3 tbsp
• Onion brown and grinded 4 tbsp heaped
• Crushed cumin 1 ½ tsp
• Salt 1 ½ tsp
• Ingredients for Baghar
• Curry leaves 20
• Oil ½ cup
• Mustard seeds 1 tsp
• Fenugreek seeds ½ tsp

Method

1. Heat ½ cup oil, add 20 curry leaves, 1 tsp mustard seeds and ½ tsp fenugreek seeds, fry for 1 minute, add 1 tbsp garlic paste with 1 ½ tsp salt, 2 tsp chili powder, ½ tsp turmeric, 2 tsp coriander powder and 1 ½ tsp cumin powder.
2. Fry well adding a little water, add 3 tbsp tomato paste, dry roast together 2 tbsp desiccated coconut, 1 tbsp sesame seeds and 1 tbsp peanuts, grind finely and add to the Masala with grinded brown onion, also add 2 cups water.
3. Cook for 10 minutes till gravy thicken, remove in a serving bowl, add 6 boiled eggs cut into halves and boiled potatoes, sprinkle with chopped coriander leaves.