Egg Curry (with tomato puree) – A delicious egg curry, best with rotis / parathas / pulao …
1 tablespoon oil
1 onion, thinly sliced
1 tablespoon ginger – garlic paste (make a paste of 6 garlic cloves and ½ - inch ginger)
½ teaspoon red chilli powder
1 ¼ teaspoon coriander powder
¼ teaspoon turmeric powder
4 curry leaves
2 tablespoon tomato puree
1 cup / 200 ml / 8 oz water
½ level teaspoon salt (or to taste)
2 hard boiled eggs
1 teaspoon chopped coriander leaves
Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside (spice mix).
Heat oil in a pan. Add sliced onion and fry till golden color and crisp on a medium to low heat.
Add ginger – garlic paste and fry on a low heat until the raw smell goes.
Add diluted spice mix and stir well on a low heat for 1 minute until the raw smell goes and water dries up.
Add curry leaves and fry well.
Add 2 tablespoon tomato puree, 1 cup water and salt to taste. Mix all the ingredients well. Cover with a lid and cook on a medium heat for 10 – 12 minutes until it boils well and gravy thickens.
Now add boiled egg and cook again for 5 minutes. Sprinkle chopped coriander leaves and serve with rotis / pulao / ghee rice ..