Egg Curry

Ingredients

10 large eggs 2 onions finely chopped 2 tomatoes peel removed and grated . 2 tbsp of oil 2 tsp of butter 1 tsp of black mustard seeds 1 tsp of cumin seeds Some curry leaves 2 bay leaves 3 cardamom pods 1 tbsp of grated garlic 1-2 tsp of turmeric 1 tbsp of roasted masala 1 tbsp of mother in law masala 2 whole chilies Salt to taste 1 tsp of red chili powder

Method

In a large pan, heat the oil on medium to high heat and braise your onions and whole spices until golden brown . Next, add your tomato and garlic and braise for a few minutes . Next, add all your spices and salt and cook for a minute ... Now slowly braise the curry sauce for 20 minutes adding a tiny bit of water when needed and stirring occasionally, adding the butter at the end of this cooking time. In the meantime boil your eggs for 5 minutes in boiling water . Remove , cool, peel and cut in half . Transfer to curry sauce and switch off the heat. Garnish with some fresh coriander and serve .

I did not add any vinegar or sugar etc. Because I serve the egg curry with a onion and tomato sambal .

Delicious .

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