Egg and Tomato Curry

Ingredients:
Eggs – 4, boiled, shells removed, pricked or scored
Tomatoes – 4, finely chopped
Onions – 2, big, finely chopped
Garlic – 4 cloves, finely chopped
Red Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Mustard Seeds – 1/4 tsp
Urad Dal – 1/2 tsp
Saunf – 1/2 tsp
Curry Leaves – handful
Coriander Leaves – handful
Salt as per taste
Oil – 2 tsp

Method:
1. Heat oil in a pan over medium flame.
2. Fry the mustard seeds, urad dal and saunf for 30 seconds.
3. Add curry leaves, onions and garlic.
4. Fry till onions turn golden.
5. Add the chopped tomatoes and saute well.
6. Add turmeric powder, red chilli powder and salt.
7. Stir well.
8. Pour 1/2 cup of water and bring to a boil.
9. When the raw smell disappears, add the boiled eggs.
10. Cook for 2 minutes, gently stirring from time to time.
11. Garnish with coriander leaves.
12. Serve hot with rice.

image credit: vietworldkitchen.com