Egg Curry

Ingredients

1. 1 medium onion
2. 1 medium tomato
3. 2 dry red chilli
4. 2 green chilli
5. 2 stems of coriander
6. 1 tsp ginger paste
7. 1 tsp garlic paste
8. 1 tsp ground cumin
9. 1 tsp ground coriander
10. ½ ground red chilli powder
11. ½ turmeric powder
12. ½ cup fresh cream
13. 4 hard boiled eggs
14. 2 tbsp oil
15. Salt to taste
16. ½ cup water

Method
In a blender  add ingredients from 1to 5 and blend to a smooth paste.
Heat oil in a sauce pan, add the paste and let it simmer for a few minutes.
Add the ginger , garlic and fry for a few minutes.
Add ingredients from 8 to 11 and simmer till the oil separates and comes off the sides.
Add  ¼ cup water and let it come to a boil.
Take it off the stove and let it cool for a while. Then add the cream.
Peel the boiled eggs and make a slit on the top just so to open enough to show the yolk.
Add the eggs to the sauce and add the rest of the water and let it boil for 3 minutes.
Your egg curry is ready!
Notes:
Best served with plain rice or naan bread.