Egg Curry

A delicious dish to be savored with rice and roti or even bread would make a great accompaniment. Mildly flavoured yet a pleasure on the plate. Here goes my recipe....

Ingredients
6 eggs boiled and peeled

4 onions chopped finely
2 tomatoes finely chopped
2 tspns tamarind pulp
1 tbsp ginger garlic crushed
Salt to taste 

For grinding to a paste 
1 onion
1 cup freshly scraped coconut
1 tsp mustard seeds
5-6 black peppercorns
A few fenugreek seeds (6-7)
4 green chillies
Some  fresh coriander

Method

In a pan take either sunflower oil or coconut oil, I used coconut. Add the onions, saute till golden, add the ginger garlic, fry till the rawness goes away, add tomatoes cook till mushy. Now add the ground paste and keep cooking till well done and the oil separates, lastly add the pulp of tamarind and salt, cook well. Add water and adjust the consistency, you can make it depending on whether you are eating it with roti or rice. Add eggs cut the way you can see in the picture. Garnish with fresh coriander and serve.