Egg Curry

Though I'm a vegetarian, my dad used to make me and my brother eat eggs as they are high in protein content, and that's how I still like eating omelettes and rush to IHOP when the eggs-pancake urge builds to a crescendo:) Well, there's one more egg recipe that I really enjoy, and that's the Egg Curry. Here's how I make it, and if my husband, who's actually a food critic, loves it, I'm sure you will too.

Ingredients
4-5 eggs- boiled
Onion- 1 big, chopped finely
Tomato puree- 1 medium-sized cup
Coconut Milk - half can
Spices - Ginger-garlic paste, salt, red chilli powder and lemon juice to taste, 2-3 bay leaves, turmeric-1 tsp, cumin seeds, garam masala powder-1 tsp
Oil - 2 tbsp
Chopped coriander to garnish

Method
Boil the eggs and keep them aside to cool.

Take a saucepan, add some oil, cumin seeds, bay leaves and the ginger-garlic paste. Saute for some time. Then add the chopped onions and fry till golden pink. Now add in the tomato puree and a little water and saute over medium flame for 5-7 mins.

Add the remaining spices- turmeric and red chilli powder, garam masala, and salt, and finally add the coconut milk. Keep stirring continuously as you add the milk, and increase the flame a bit. Once it starts boiling, lower the flame and cook covered for some time.

Cut each egg into 4 pieces (or halves if you like big pieces). Remove the yolk from the centre and mix with the curry. Now put the eggs in a serving dish and pour the curry on the top.

If you are using a crock pot for the gravy, saute the onions in the pan then add all the ingredients along with the tomato puree into the pot. Add the spices and finally the coconut milk and let it cook for a couple hours.

Garnish your Spicy Egg Curry with chopped coariander and serve hot with Jeera Rice or Paneer Parathas!!!