Boiled Egg Curry

4 hard boiled eggs

4 tablespoons canola oil, divided
2 onions, roughly chopped
3 big tomatoes, roughly chopped
2 green chillies (or just one for the faint-hearted)
2 garlic cloves, minced
2 teaspoons fresh ginger, grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
Salt to taste

Chopped fresh coriander leaves to garnish

Serves 2-3

Boil 4 eggs in boiling water for about 10 minutes.

Heat 2 tablespoons canola oil in a deep pan over medium heat. Add the chopped onions and fry until golden. Take off the heat. Transfer the fried onions from the pan to a food processor. Grind the onions, tomatoes, green chillies into a smooth paste.

Heat the remaining 2 tablespoons of canola oil in the same pan over medium heat. Add the onion paste. Fry for 2-3 minutes. Stir in ginger and garlic and all the dry spices. Fry until the oil begins to separate from the onion tomato mixture.

Add 2 cups of water bring to a boil on a medium flame.

Cut the boiled eggs into halves lengthside and add them to the gravy. Simmer for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity after you added the water

Garnish with coriander leaves. Serve hot with rice or flatbread.