Boiled Egg Curry

Boil 4 eggs in boiling water for about 10 minutes.Heat 2 tablespoons canola oil in a deep pan over medium heat.

Add the chopped onions and fry until golden.

Take off the heat.

Transfer the fried onions from the pan to a food processor.

Grind the onions, tomatoes, green chillies into a smooth paste.Heat the remaining 2 tablespoons of canola oil in the same pan over medium heat.

Add the onion paste.

Fry for 2-3 minutes.

Stir in ginger and garlic and all the dry spices.

Fry until the oil begins to separate from the onion tomato mixture.Add 2 cups of water bring to a boil on a medium flame.Cut the boiled eggs into halves lengthside and add them to the gravy.

Simmer for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity after you added the waterGarnish with coriander leaves.

Serve hot with rice or flatbread.