Tomato Egg Curry

Boil room temperature Eggs in a medium pot for 20 minutes with a pinch of salt to avoid cracking.

Drain the water. Add cold water. Peel the eggs & make 4 slits lengthwise.

Slice the onions thinly & Chop the Tomatoes finely.

Heat 2 tablespoons oil in a large nonstick pan.

Tip in the mustard seeds, cumin seeds, fenugreek seeds & fennel seeds. Let them crackle.

Sauté the curry leaves & sliced onions over medium heat until translucent.

Add the ginger & garlic paste and cook for a minute.

Add the chopped tomatoes. Cook until mushy and oil leaves the sides of the pan.

Add red chili powder, turmeric, coriander powder, black pepper powder & salt. Stir well.

Add half a glass of water and cook for 5 minutes.

Heat 1 tablespoon oil in a small nonstick pan over medium heat.

Add 1/2 teaspoon red chili powder & 1/2 teaspoon of turmeric powder. Stir well.

Add the boiled eggs and lightly fry for a minute. Keep turning.

Pour the fried eggs along with the oil over the gravy.

Serve hot with Roti/Parantha/Rice.