Egg curry

Egg curries were made frequently in my home when I was a child. It was made more like a dry curry without adding tomatoes. You can make whichever way you prefer. Both versions taste equally good. I like it tomatoes added. If you are watching your fat intake skip the egg yolks.

Ingredients
2 hard boiled eggs
2 onions chopped finely
1 large green chilli deseeded and chopped finely
1½ tomato roughly chopped
1 tbsp chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds
1 tsp dalia(roasted channa dal)
1 tsp fennel seeds
1 tbsp almond meal/shredded coconut
1 tsp kashmiri chilli powder

Heat oil in a kadai. Add cumin seeds. When the cumin seeds pop, add onions and cook till they soften completely. Add the green chilli and tomatoes. When the tomatoes have softened, add chilli powder, turmeric powder and coriander powder. Add salt. Cover with a lid and allow it to cook.

Meanwhile grind together dalia, fennel seeds and almond meal/coconut(whichever you are using) to make a fine paste. Add this paste and kashmiri chilli powder and cook for a few more mins. Finally add the halved eggs. Combine carefully so that the eggs don't break. Cook till the eggs become slightly browned. Garnish with coriander leaves and serve.

If making a dry curry skip the tomatoes and use cumin powder instead of cumin seeds.