Egg Masala Curry

Ingredients:

1. Eggs - 4 boiled
2. Onions - 2 chopped
3. Tomatoes - 2 boiled and pureed
4. Cloves - 2-3 nos
5. Peppercorns - 4-5 nos
6. Whole Cardamon/Elaichi - 1
7. Ginger - a small piece
8. Garlic - 7-8 cloves
9. Coriander leaves - handful/1 cup
10. Red Chilli pd - 1 tsp
11. Haldi pd - 1/2 tsp
12. Coriander pd - 1 tsp
13. Garam masala - 1 tsp
14. Salt as per taste
15. Water as required
16. Oil - 3-4 tbsp
17. Coriander leaves for garnish

Method:

• Boil eggs and keep aside.
• Grind chopped onions, cloves, peppercorns, elaichi to a coarsely thick paste.Keep aside.
• Also make a thick paste of garlic, little ginger and handful of coriander leaves.
• Boil 2 tomatoes and make puree.
• Heat 3-4 tbsp oil in a pan.
• Add ground onion paste, fry nicely for around 10 mins on low flame till raw smell disappears and brown in colour. 
• Then add ginger-garlic-coriander paste, again fry for 10 mins till oil seperates from the sides.
• Add tomato puree, mix nicely and fry for few seconds.
• Now add all spices chilli pd, haldi pd, coriander pd, garam masala and salt.Fry well.
• Add little water so that the masala is fried well and not burnt. After 5-7 mins add some more water to make a semi thick gravy.
• Once the gravy starts boiling add boiled eggs(either whole or cut into halves).
• Cover with a lid and cook for 5 mins. 
• Garnish with coriander leaves.
• Serve hot with Rice or Roti.