Spicy Egg Curry

Serves four

Ingredients

• 4 shelled hard boiled eggs
• 2 medium sized potatoes cut to medium sized cubes
• Wet Ground Masala

• One large Onion
• 2 large tomatoes
• 1 inch ginger piece
• 10 cloves garlic

• Salt to taste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 4 tablespoon Oil
• Dried Fenugreek leaves

How to :

1. In a hot pan, add 2 tablespoons of oil and shallow fry the boiled eggs until they are golden red. Keep the eggs aside for now.
2. Puree all contents under Wet Ground Masala in a blender. 
3. In a frying pan put two table spoon oil and heat. 
4. Saute all the potatoes for 5 minutes. 
5. In a non stick pan put 2 table spoon oil and heat.
6. Pour the pureed contents into the hot oil and saute for 20 minutes or more on medium flame, stirring frequently till the oil starts to separate out in the pan. 
7. Add the salt, turmeric and chili powder and cook for 10 more minutes. Sprinkle water when needed to make sure that the spices don't stick to the bottom of the pan.
   
8. Add the dried fenugreek, eggs, curry and 500 ml water to the pan. 
9. Boil for 10 minutes till the gravy thickens.
   

Serving Suggestion
 

Best eaten with Roti or Parathas or Rice