Ingredients - Serves 4
- 4 eggs
- 2 medium-sized (or 400 g) onions, finely sliced
- 300 g tomatoes, chopped
- 3-4 green chillies, slit lengthwise (adjust based on your spice/heat tolerance)
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- ½ tsp red chilli powder
- 6-8 curry leaves, optional
- ½ cup water
- Salt, to taste
- fresh coriander, chopped, optional
Steps
- To hard-boil the eggs
- Place the eggs in a pot of water. There should be about an inch of water above the eggs. Place the pot on high heat
- When the water starts to boil, take the pot off the stove, cover and leave it alone for 12 minutes
- Drain the hot water, run cold water over the eggs and set aside to cool
- Peel off the shell and cut the boiled egg into halves. Set aside
- Meanwhile, make the gravy
- Heat the oil in a large saucepan. Add the mustard seeds and curry leaves and fry till the seeds splutter
- Add green chillies and onions and fry till the onions are soft and translucent
- Add the tomatoes, turmeric and red chilli powder and cook till the tomatoes are soft and mushy
- Add ½ cup of water and cook for a further 2 minutes
- Add the halved eggs, cover and cook for 2 minutes on low-medium heat.
- Garnish with fresh coriander and serve hot with plain rice or chapati
By Sirisha Tadimalla on