Step-by-Step Instructions

1. 1.Heat Oil

   Heat 3 tablespoons of oil in a pan.

2. 2.Temper Spices

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 7.Turn Eggs

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

8. 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.

9. 9.Garnish and Mix

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

10. 10.Serve

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