Step 1: Heat Oil

Heat 3 tablespoons of oil in a pan.

Step 2: Temper Spices

Add 1/2 teaspoon of mustard seeds to the hot oil and let them splutter.

Step 3: Sauté Aromatics

Add 2 green chilies and 1 large chopped onion to the pan. Add 1/2 teaspoon of salt and mix well. Sauté until the onions change color and turn light golden brown.

Step 4: Add Ginger Garlic Paste & Curry Leaves

Add 1 teaspoon of ginger garlic paste and a small handful of curry leaves. Mix well and sauté for about 30 seconds until fragrant.

Step 5: Add Dry Spices

Add 1/2 teaspoon of turmeric powder, 1/2 tablespoon of red chili powder (or as required), and 1/2 teaspoon of coriander powder. Mix all the spices thoroughly with the onion mixture until a fragrant aroma is released.

Step 6: Add Boiled Eggs

Carefully place 2 boiled eggs (cut in half) into the pan. Close the pan with a lid and cook for 2 minutes to allow the flavors to meld.

Step 7: Turn Eggs

Gently turn the eggs over to coat them evenly with the spice mixture.

Step 8: Steam with Water

Sprinkle a small amount of water over the eggs and curry. Close the pan again and cook for another 2 minutes until well cooked.

Step 9: Garnish and Mix

Garnish with fresh coriander leaves and gently mix to incorporate the coriander.

Step 10: Serve

Serve the hot and easy boiled egg curry with fluffy rice for an ultimate comfort bite.

• Adjust spice levels to your preference.

• Ensure onions are well-browned for a rich flavor.

• Serve hot with rice for the best experience.

• Add tomatoes for a tangier gravy.

• Include other vegetables like potatoes or peas.

• Use coconut milk for a creamier texture.