Boiled Egg Curry Recipe

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White Poppy Seeds – 2 tsp
White Sesame Seeds – 2 tsp
Whole Coriander Seeds – 2 tsp
Coconut – 2 tsp, desiccated
Tomato Juice – 1 1/2 cups
Gram Flour – 2 tsp
Fresh Root Ginger – 1 tsp, crushed
Chilli Powder – 1 tsp
Asafoetida – 1/4 tsp
Salt to taste
Sugar – 1 tsp
Hard-Boiled Eggs – 6, halved
Sesame Oil – 2 tblsp
Dried Red Chillies – 4
Cumin Seeds – 1 tsp
Curry Leaves – 6 to 8
Garlic – 4 cloves, finely sliced

1. Heat a frying pan and dry-fry the poppy, sesame and coriander seesd for 3 to 4 miniutes. Add the coconut and dry-fry until it browns.
2. Cool and grind the ingredients together.
3. Take a little of the tomato juice and mix with this gram flour to a smooth paste. Add the ginger, chilli powder, asafoetida, salt and sugaar and the ground spices. Add the remaining tomato juice in a pan and simmer gently for 10 minutes.
4. Add the eggs and cover with this sauce. Heat the oil in a frying pan and fry the remaining ingredients until the chillies turn dark brown. Pour the spices and oil over the egg curry, add the ingredients together and reheat.
5. Serve hot.

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