Spicy Egg Curry

Step 1: Heat Oil

Heat 3 tablespoons of cooking oil in a pot over medium heat.

Step 2: Sauté Onions

Add 2 large thinly sliced onions to the hot oil and fry, stirring occasionally, until they turn translucent and lightly golden brown, about 5-7 minutes.

Step 3: Add Ginger-Garlic Paste

Add 1 tablespoon of ginger-garlic paste and sauté for 1-2 minutes until fragrant.

Step 4: Cook Tomatoes

Add 3 medium thinly sliced tomatoes to the pot and cook, stirring, until they soften and release their juices, about 5 minutes.

Step 5: Add Spices

Stir in 1 teaspoon of turmeric powder, 1 tablespoon of red chili powder, and 1 teaspoon of salt. Mix well and cook the spices with the vegetables until the oil begins to separate from the mixture, approximately 5-7 minutes.

Step 6: Add Green Chilies and Coriander

Place 2 whole green chilies on top of the curry and garnish with 2 tablespoons of chopped fresh coriander leaves.

Step 7: Add Boiled Eggs

Gently arrange 4 halved boiled eggs into the curry, ensuring they are partially submerged in the sauce.

Step 8: Serve

Serve the spicy egg curry hot with parathas or rotis.

• Adjust the amount of red chili powder and green chilies according to your preferred spice level.

• Ensure the onions are properly caramelized to achieve a rich flavor base for the curry.

• Gently add the boiled eggs to avoid breaking them.

• For a thicker gravy, you can add a tablespoon of tomato paste or a small amount of cashew paste.

• Add a splash of water or coconut milk if you prefer a more liquid gravy consistency.

• Garnish with a squeeze of fresh lemon juice for an added tangy flavor.