Spicy Egg Curry

An egg a day keeps ailments away. Or so, I was told when I was a kid. I didn't need to hear that  because I have always liked eggs in all their forms since I was a kid. I often bake with them but when I am short of time after a trying day at work, this is my quick-cook curry. It's got the right flavours, a good balance of spices and most importantly, it makes all the fatigue go away. Serve it hot with rice or bread or even rotis.

Here's what you need -

Ingredients

4 eggs boiled and shelled. Make slits in them.
2 red onions chopped roughly
4 cloves garlic and 1/2 inch ginger roughly mashed
1 bay leaf
1/4 teaspoon cinnamon powder
2 black peppercorns
1 teaspoon cumin powder
3 tomatoes chopped
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder (reduce this to 1/4 teaspoon if it has chilies added)
1 green chili finely sliced
2 tablespoons finely chopped coriander leaves
1/2 teaspoon of kasoori methi (available at Indian/south Asian stores. This is dried fenugreek leaves). If you don't have these, use fresh coriander leaves instead.
Salt to taste
Oil
Water

Method

Heat a big vessel on low.

Add oil.

Next, add cumin seeds, bay leaf and peppercorns.

Stir fry for a minute.

Add, the onions and a pinch of salt.

Fry well for about 8-10 minutes.

Add cinnamon powder, ginger-garlic paste and chili.

Keep frying till the ginger garlic stops smelling raw.

Add tomato blocks and fry well.

The tomatoes should turn to pulp and start leaving oils.

Add the turmeric powder, coriander powder and garam masala next.

Fry well for about 8 minutes.

Add 4 teacups hot water and allow the curry to boil.

After  about 10 minutes, add the chopped coriander leaves and allow the curry to simmer for 10 minutes on low.

Introduce the salt at this stage. I put 1/2 teaspoon and then adjust at the end.

Add the eggs and allow the curry to coat them.

Cover and allow to simmer on low for about 8-10 minutes.

Sprinkle some fenugreek leaves on top and mix.

The curry can be as watery or as thick as you want.

In my opinion, it tastes best when it's consistency is semi thick.

Enjoy!