Boiled Egg Curry

Ingredients(for 2 boiled eggs with 1 katori curry)

• 4 Boiled eggs (medium-sized)
• 1 large Onion (finely chopped)
• 2 medium Tomato (chopped)
• 1 tablespoon Ginger-garlic paste (freshly made)
• 1/2 teaspoon Mustard seeds (rai)
• 8-10 Curry leaves (fresh)
• 1 Green chili (slit) - optional
• 1/4 teaspoon Turmeric powder (haldi)
• 1/2 teaspoon Red chili powder (adjust to taste)
• 1 teaspoon Coriander powder (dhaniya powder)
• 1/4 teaspoon Black pepper powder (optional) - optional
• 1/2 cup Coconut milk (thin) - optional
• to taste Salt
• 1 tablespoon Oil (preferably coconut or sunflower)
• 1 tablespoon Fresh coriander leaves (chopped for garnish) - optional

Instructions

1. 1

   Boil the eggs until hard. Cool, peel, and mildly slit each egg lengthwise for better flavor absorption.

   10 minutes

   Use slightly older eggs for easier peeling.

2. 2

   Heat oil in a kadhai or tawa. Add mustard seeds and let them splutter, then toss in curry leaves and green chili.

   2 minutes

   Curry leaves add authentic aroma—don’t skip!

3. 3

   Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook until raw smell fades.

   5 minutes

   Cook onions well for a sweet base.

4. 4

   Mix in tomatoes, turmeric, red chili, coriander powder, and salt. Cook until tomatoes soften and oil begins to separate.

   5 minutes

   Mash tomatoes for a smoother gravy.