Spicy Egg Curry

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Ingredients:
  1. Boiled Egg - 4
  2. Sliced onion - 3 medium
  3. Ginger garlic paste - 1 tbsp
  4. Slit green chillies - 2 to 3
  5. Curry leaves  - 2 sticks
  6. Sliced tomtatoes - 2 medium
  7. Turmeric powder - 1 tsp
  8. Red Chilli powder - 2 tbsp
  9. Coriander powder - 2 tbsp
  10. Fennel seeds powder - 1.5 tsp
  11. Black pepper powder - 1.5 tsp
  12. Chicken Masala powder - 1 tsp (optional)
  13. Salt - to taste
  14. Mustard seeds - 1 tsp (for seasoning)
  15. Oil - 3 tbsp

Preparation:
  1. Heat oil in a kadhai.
  2. Add mustard seeds and wait till it splutters.
  3. Add curry leaves.
  4. Add sliced onion and saute. 
  5. Add ginger-garlic paste and saute until the raw smell is gone.
  6. Add salt so that the onion becomes soft. Fry till golden brown.
  7. Add turmeric, red chilli, coriander, fennel seeds, black pepper and chicken masala powders and saute well.
  8. Add cut tomatoes and cook until it becomes soft. Add some water.
  9. When the tomatoes become soft and gravy turns thick, add boiled eggs to this. (cut the egg into 2 halves).
  10. Cover and cook on a low flame for 5 more minutes and remove from flame.
Egg curry is ready to be served with either rice or chappati.

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