Egg Curry

Ingredients:

2 eggs, boiled and peeled

½ small onion, finely chopped

1 small tomato, finely chopped

1 teaspoon ginger-garlic paste

1 small green chili, slit (optional)

¼ teaspoon turmeric powder

½ teaspoon red chili powder (adjust to taste)

½ teaspoon coriander powder

¼ teaspoon garam masala

½ teaspoon cumin seeds

1 tablespoon oil

½ cup water (adjust for gravy thickness)

Salt, to taste

Fresh coriander leaves, for garnish

Directions:

Boil the eggs (about 10 minutes in boiling water), peel them, and set aside.

In a small pan, heat oil.

Add cumin seeds and let them splutter.

Add chopped onion and sauté until golden brown.

Add ginger-garlic paste and green chili. Sauté until the raw smell disappears.

Add turmeric, chili powder, coriander powder, and a pinch of salt. Stir for a few seconds.

Add chopped tomatoes and cook until they turn mushy and oil starts to separate.

Add ½ cup water and bring it to a gentle boil.

Gently slide in the boiled eggs. Simmer for 5–7 minutes so they absorb the masala flavor.

Sprinkle garam masala, mix gently, and cook for 1 more minute.

Garnish with fresh coriander leaves.

Serve hot with cooked millet or millet parathas