Indian Egg Curry Recipe - A great Food for People Who Are not Fully Non-Vegetarian

Ingredients:

• 4 large eggs
• 1 tablespoonful vegetable oil
• 1 teaspoonful cumin seeds (jeera)
• 2 cloves of garlic (thinly sliced)
• 1-inch piece of ginger (finely chopped or grated)
• 1 medium-sized onion (finely chopped)
• 3-inch piece cinnamon stick (broken in half)
• 2 teaspoonful coriander seeds (toasted and pounded)
• 1/2 teaspoonful dried red chilli flakes
• 1/2 teaspoonful turmeric powder
• 1/2 teaspoonful salt
• 3/4 cup tomato puree
• 2 cups of water
• 1 tablespoonful fresh coriander leaves (coarsely chopped)

Method:
Take a deep saucepan and fill half of it with cold tap water in it. Carefully place the eggs in it and add or remove water as required. Ensure that all the eggs are sitting at the bottom of the pan, covered by about 3/4 inches of water over them. Bring the water to a rolling boil, cover the saucepan with a lid and reduce the heat to low flame. Let the eggs cook for about 10 minutes over low flame.

Then, remove the saucepan from the stove and allow the eggs to sit for 5 minutes. Take a medium sized bowl, fill it with cold water and using a slotted spatula, place the eggs in the bowl. Allow them to cool down for a bit, peel them and soak them in a bowl of clean water to keep the egg whites becoming rubbery. Set them aside.

Next, take a wide and shallow pan and heat oil in it over medium flame. Just when the oil is smoking hot, add cumin seeds to it and allow them to crackle for a couple of seconds. Then, add onions, ginger, garlic cloves and cinnamon sticks to it. Saute them for about 5-6 minutes or until the onions turn golden brown in color.

Add turmeric powder, coriander seeds powder, red chilli flakes and salt to it. Stir-fry the mixture for about 2 minutes over low flame. Then, add tomato puree to it and cook it while constantly stirring for about 3-4 minutes or until the oil starts to separate. Add water, increase the heat to high flame and bring it to a rolling boil. Reduce the heat to low flame, cover the pan with a lid and cook it for 5-6 minutes.

In the meantime, remove eggs from the water, pat them dry using a kitchen tissue and slice each one lengthwise into two. When the curry is cooked, add the halved eggs to it and mix well. Increase the heat to medium flame and cook the egg curry for 8-10 minutes or until the curry starts to thicken a bit. Ensure to stir it occasionally.

Once cooked, remove the pan from the stove and empty egg curry into a large serving bowl. Garnish it with fresh coriander leaves and serve hot with chapatis, naans or plain rice.