This curry is a must for all egg curry lovers. Boiled eggs are pan fried till the whites are nice and brown giving it a different taste and then added to a smooth spicy curry . Very delicious and full of protein. You can also make the egg curry with just egg whites..half the eggs, and proceed.
INGREDIENTS:
8 boiled eggs, to boil them without the shell you can use “EGGIES”
2 onions, chopped fine
3 tomatoes, chopped
2 tablespoons of ginger garlic paste
8 curry leaves
2 kashmiri red chillies soaked in water
1 tablespoon of Nitu Didi Garam Masala and 1/4 teaspoon of turmeric powder
Salt to taste
4-6 tablespoons of cooking oil
METHOD:
Boil the eggs and peel. Heat 4 tablespoons of oil in a pan and add the onions and cook till browned. Then add the ginger garlic paste and cook till the raw smell disappears. Then add the curry leaves,  tomatoes and the turmeric  and cook till all is mushy. Cook the mixture and blend in a blender ( i used my magic bullet) with the kashmiri chillies. Blend the mixture till smooth and return it to the pan. Add the garam masala and salt and  a little water acording to the consitency you want. Let it boil gently. In the meantime heat 2 tablespoons oil in a non stick pan and put in the whole boiled eggs while hot. Brown the eggs slightly in the oil. Halve them if you like or add them whole to the curry.
NITU DIDI TIP:
This curry can be made in quantity and frozen. You can then use it as a chicken, fish, vegetable curry etc etc. For a richer taste you can add some cream or some ground cashewnuts.
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