You will need:
Six boiled eggs
2 tbl canola oil
1-2 green chilies
1 tsp cumin seeds
1 large red onion, chopped
1 large tomato, minced
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garlic paste
1 tsp ginger paste
salt to taste
2 cups water
Step 1: Heat oil in large stir-fry pan. Add cumin seeds and heat until they start to sizzle. Add the green chili and heat for a minute. Add the red onion and stir well. Cover and let cook until slightly brown, stirring occasionally.
Step 2: Add tomato and seasonings and stir well. Cover and let cook until tomato is nicely blended. Add 2 cups of water and let cook until boiling.
Step 3: Slice the eggs in half and then add to the gravy. Cover and reduce heat. Allow to simmer until desired consistency. This should take about 5-10 minutes. Serve with basmati rice.
Six boiled eggs
2 tbl canola oil
1-2 green chilies
1 tsp cumin seeds
1 large red onion, chopped
1 large tomato, minced
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garlic paste
1 tsp ginger paste
salt to taste
2 cups water
Step 1: Heat oil in large stir-fry pan. Add cumin seeds and heat until they start to sizzle. Add the green chili and heat for a minute. Add the red onion and stir well. Cover and let cook until slightly brown, stirring occasionally.
Step 2: Add tomato and seasonings and stir well. Cover and let cook until tomato is nicely blended. Add 2 cups of water and let cook until boiling.
Step 3: Slice the eggs in half and then add to the gravy. Cover and reduce heat. Allow to simmer until desired consistency. This should take about 5-10 minutes. Serve with basmati rice.
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