Egg curry

Ingredients:

6 hard-boiled eggs

2 onions, finely chopped

2 tomatoes, pureed

2 green chilies, slit lengthwise

3 garlic cloves, minced

1-inch piece of ginger, grated

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (adjust to taste)

1/2 teaspoon garam masala

1/2 cup coconut milk

2 tablespoons oil
Salt to taste
Fresh cilantro leaves, chopped (for garnish)
Instructions:

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
Reduce the heat to low and add turmeric powder, coriander powder, and red chili powder. Stir well to combine the spices with the onions.
Add the tomato puree and cook until the oil separates from the masala paste. This will take about 5-7 minutes.
Pour in the coconut milk and stir to combine. Add salt according to your taste.
Gently place the hard-boiled eggs into the gravy, making sure they are partially submerged. Cover the pan and simmer for 10-15 minutes, allowing the eggs to absorb the flavors of the curry.
Sprinkle garam masala over the curry and give it a final stir.
Remove from heat and garnish with chopped cilantro leaves.
Serve the egg curry hot with steamed rice or naan bread.
Enjoy your delicious egg curry!

Please note that the image provided is for illustration purposes, and the actual dish may vary in appearance.