Step-by-Step Instructions

1. 1.Prepare Eggs for Roasting

   Take 10 hard-boiled and peeled eggs. Cut each egg carefully into two halves.

2. 2.Prepare Roasting Spices

   In a wide pan, add 1 teaspoon of oil. Keep the flame on low. Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of black pepper powder, and 1 teaspoon of salt. Mix all the powders well in the oil, ensuring they don't burn.

3. 3.Roast Eggs

   Gently place all the egg halves into the pan, spreading them across the surface. Allow them to roast for 2 to 3 minutes. Then, carefully flip them to the other side and roast for another 2 to 3 minutes until they are lightly browned and have absorbed the spices.

4. 4.Set Aside Roasted Eggs

   Once the eggs are nicely roasted, remove them from the pan and set them aside.

5. 5.Prepare Curry Base - Tempering

   Take a wide kadai and add 3 tablespoons of oil. Heat the oil. Once hot, add 1/2 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let the mustard seeds splutter.

6. 6.Saute Onions

   Add 3 finely chopped large onions to the kadai. Saute the onions until they turn golden brown in color.

7. 7.Add Green Chilies

   Once the onions are slightly browned, add 4 slit green chilies. Continue to saute for a minute.

8. 8.Add Ginger Garlic Paste

   Add 2 teaspoons of ginger garlic paste to the mixture. Keep the flame on low and saute until the raw smell of the ginger garlic paste is completely gone.

9. 9.Add Tomato Puree

   Pour in the puree of 3 large tomatoes. Mix well and continue to saute until the raw smell from the tomatoes is gone, the gravy thickens, and the oil starts to separate from the mixture.

10. 10.Add Dry Spices

    At this point, add 1 teaspoon of red chili powder, 1 1/2 teaspoons of coriander powder, 1 teaspoon of salt, and 2 teaspoons of pepper powder. Mix all the spices thoroughly with the gravy base.

11. 11.Add Water and Cook Gravy

    Add 1 1/2 cups of water to the kadai. Gently mix everything together and let this gravy base cook for at least 5 minutes until it starts bubbling and the flavors meld.

12. 12.Add Roasted Eggs to Gravy

    Once the gravy is bubbling, gently transfer the previously roasted egg halves into the kadai.

13. 13.Simmer Eggs in Gravy

    Keep the flame on medium-low and cook the eggs in the gravy for about 5 minutes. This will ensure that the eggs absorb all the delicious flavors from the masala.

14. 14.Garnish and Serve

    Finally, add some fresh curry leaves and finely chopped coriander leaves for garnish. Your egg curry is now ready to be served nice and hot with steamed rice or roti.