Preparation Time: 10 min. Cooking Time: 30 min. Serves 4
6 Eggs Boiled and Peeled
1 Onion Very Finely Chopped (preferably Indian Onions)
¾ cup Fresh Tomato Puree Coarsely Grind
2 tbsp Coriander Leaves Finely Chopped
1 tbsp Ginger Paste
2½ tbsp Oil
1 Dry Red Chillies
1 tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
½ tsp Red Chilli Powder
½ tsp Coriander-Cumin Powder (Dhana Jiru)
½ tsp Black Pepper Powder
1 tbsp Mild Curry Powder
¼ tsp Garam Masala Powder
¼ tsp Raw Honey
Salt to taste
Boil and Peeled the eggs, heat 1 tbsp oil in a pan, fry the eggs in oil by adding ½ tsp turmeric and red chilli powder and sauté for a minute or two, stirring continuously until lightly golden; cut them in halves and set aside.
Heat the rest of the oil in a pan by adding the dry red chilli; once hot, add the cumin seeds, asafoetida and onions, and cook until light brown.
Add the turmeric powder, red chilli powder, coriander-cumin powder, black pepper powder, mild curry powder, garam masala powder, and sauté for a minute.
Add the fresh tomato puree and ginger paste, cook the tomatoes until the pan leaves the oil, add ⅓ a cup of water, mix well, bring to a boil, then simmer on low heat for 5-6 minutes, occasionally stirring.
Now combine the eggs with the gravy and mix slowly; simmer for 3-4 minutes, occasionally stirring.
Garnish with coriander leaves and serve hot with tandoori naan, rotli or steamed rice.
Before you add the eggs, check if you need more water; add about ⅛ to ¼ cup, but I keep the gravy on the thicker side.