Boil the eggs and keep it aside. Thinly slice the onions, ginger, garlic and tomatoes.
Heat 2 or 3 tbsp of oil in a pan.
Add onions, ginger, garlic and curry leaves and sautT really well till the onions turn almost golden brown in colour. The more you sautT, the tastier the curry will be and this obviously requires lots of time and patiencea.:)
Add the tomatoes and sautT till the tomatoes gets blend well with the onions.
:- You can also stir in a little oil if the whole thing gets dried up.
Add the powders along with the salt and mix well. Add sufficient water and mix well again.
Make slits all over the boiled eggs and toss them into the gravy. Simmer for sometime till the gravy gets a thick consistency. Check the level of salt and garam masala and adjust accordingly.
Garnish with coriander leaves which is optional.
You can also add a cup of thick coconutmilk towards the end when all the water content has been evaporated. In that case, do not boil after adding the milkajust heat it through for some time. You can also substitute the powders with a couple of heaped tbsps of Eastern Chicken Masala powder if not too sure with the quantity part of the powders.
This is one of the easiest versions to whip up a spicy egg curry and I¦m sure you can try all sorts of variations with this to make it taste bettera. And if you do, do let me know too since I¦m always skeptical when it comes to trying out recipe experimentsathe reason obviously being that in case of letdowns, it wud either end up in the garbage or I¦d have to gobble up the whole thing considering the effort and pain that went into the processawhich as u know, is a rather tough thing to doa.:)
So, guys, start singing to the old tunes of Meri jaana and include eggs in your diet dailyaget healthy and feel healthya:-)
On that note, happy cooking!!!!
You can change the proportions according to your tastes and moods for the day… 🙂