We've been making this dish in the family for years and years................but the recipe ofcourse has been changed and tweaked here and there. I use tomato puree just to give it that extra beautiful colour...............but you can simply add a bit more tomatoes instead. Make sure the onions are diced as small as you can because you don't want to get bits of onion in your mouth. It also helps to use a bit more oil to saute the onions.

                               It's an excellent, handy recipe to have in hand when you can't decide on what side dish to make. Eggs are one thing that we are never short of at home. When my other stocks run out I can always rely on eggs :) ........................and who doesn't love eggs??? They are quick and filling too!

Boiled eggs - 3
Onions, diced - 1
Green chilies, slit - 2
Ginger garlic paste - 1 tsp
Tomato blanched, skin removed and chopped - 1
Tomato puree - 4 tsps
Chili powder  1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Water - 1/2 cup approx
Fresh coriander leaves, chopped - 1 tbsp
Ghee - 1/2 tbsp
Curry leaves, stem removed - 2 stems

  • In a wok, heat some oil and saute the onions and green chilies. When it becomes slightly brown add the ginger garlic paste and saute for a minute or so.
  • Next add the tomatoes and saute. Close the lid and let it cook till the tomatoes become mushy. 
  • Add the chili powder, turmeric, cumin, coriander powder, garam masala and salt. Sir and let it cook in the oil for a few minutes.
  • Add the tomato puree and saute for a minute or 2.
  • Add the coriander leaves and stir.
  • Add the water, mix and close and simmer till the water evaporates. 
  • When all the water has disappeared and the tomato masala has come together, add the curry leaves and the ghee. 
  • Give it a quick stir and switch off the flame.
  • Cut the boiled eggs into half and place it on the masala, cut side up.

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