Egg Curry

Ingredients

6 boiled,peeled egg

2 finely hacked onion

1 inch peeled,sliced ginger

3/4 teaspoon red stew powder

1 teaspoon tamarind glue

1/4 container refined oil

1 teaspoon dark mustard seeds

2 squeezes salt

4 hacked tomato

4 cut and opening green stew

3/4 teaspoon powdered turmeric

1/2 teaspoon coriander powder

1 modest bunch curry takes off

1 cinnamon stick

100 ml coconut drain

Methods

Warmth oil in a dish/skillet on medium - high warmth.

Include garlic, ginger glue and cleaved onions.

Include 1 squeeze of salt and broil till they turn dark colored.

At the point when onions turn brilliant dark colored, include coriander powder, turmeric powder and stew powder and salt and sear for 1 minute.

Include garam masala and sear for 1 minute.

Include tomatoes and tomato glue/puree/sauce.

Blend it well and sear till the oil leaves from the sides.

Include 2 slashed green chillies.

Include water and let it stew for 10 mins.

Cut eggs down the middle (vertically) and add to the sauce and mix gradually with the goal that it gets plunged in sauce.

Cook the egg curry for 5 mins or till almost no water is cleared out.

Trimming with 1 hacked green stew and onion rings.

Present with parathas, chapattis or rice.