Mustard Egg Curry Recipe

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Ingredients
boiled eggs – 4
mustard paste – 4 table spoons
mustard seeds – 1 tea spoon
tomatoes – 3 medium sized (grind in mixie without water or use ready-made paste)
garlic- 4-5 cloves chopped fine or paste
dry laal mirch whole – 2
water – 320 ml. or more depending on your gravy needs
regular oil – 2 table spoons or more if needed
haldi, mirch powder, and namak – 1 tea spoon each or by taste

Method
In a sauce pan or kadhai, fry the eggs with a little oil till they become dark sunahare. Covering it helps with the splatter. Check them every now and again or they will burn.
Take them out and make at least 3 incisions with a knife on each egg making sure not to break the eggs. In a kadhai, heat some oil then splatter the garlic, mustard seeds, and laal mirch
Add the mustard paste, haldi and mirch powder Wait till the mixture separates (usually takes two to three minutes) then add the tomatoes’ paste and namak and fry for ten minutes on medium heat
Now add some water and let it come to a boil on high, add the eggs and cover for ten minutes on medium high. Serve with Puri, Paraanthe or Roti

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