Image courtesy of Rubina (New York, USA)
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6 Eggs
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2 large Onions (minced)
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1 large Tomato (minced)
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1 tbsp. Tomato Puree
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1 tsp. Fresh Ginger (Adrak) (chopped)
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1 tsp. Fresh Garlic (Lehsan) (chopped)
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1 tbsp. Coriander Powder (Pisa Hara Dhania)
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1 tsp. Tumeric Powder (Pisi Haldi)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch)
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1 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania)
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Salt (to taste)
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Water (according to prefered amount of gravy)
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1 tbsp. Cooking Oil
- Hard boil eggs. Remove shell and cut eggs in half.
- Heat oil in pan. Add onions and garlic and fry until gets translucent. Add turmeric powder, coriander/cilantro, red chilli powder, minced tomato, tomato puree, ginger, and salt. Cook until spices become a paste.
- Add enough water for gravy. Cover and cook for 10 minutes.
- Add eggs and cook for a few minutes.
- Garnish with chopped cilantro/coriander.
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