PREPARATION

1. Heat 1 litre water in a pot, add 6 eggs and cover it with lid.

2. Boil for 10 minutes.

3. Remove it from hot water and drop it into cold water.
4. Peel the eggs and make cuts on it. Keep aside.

5. Take 350 grams tomato and cut it into pieces.

6. Transfer this into a blender, add 1 tablespoon ginger, 1 tablespoon garlic and blend it into a smooth paste.

7. Heat 15 milliliters oil in a pan, add the blended paste and stir well.
8. Cook for 5 - 7 minutes on medium heat.

9. Add 1 teaspoon black pepper, 1 teaspoon salt and mix well.

10. Add 100 milliliters water and stir well.

11. Cook for another 3 - 5 minutes.

12. Now, add the boiled eggs in it and mix it well.

13. Add 50 grams schezwan sauce, 1 tablespoon dry fenugreek and mix it well.

14. Cook or another 3 - 5 minutes on medium heat.

15. Garnish with coriander.

16. Serve hot.

Egg Curry

Servings - 2 - 3

INGREDIENTS

Water - 800 milliliters

Eggs - 6

Oil - 1 1/2 tablespoons

Turmeric - 1/2 teaspoon

Salt - 1/2 teaspoon

Oil - 40 milliliters

Green chili - 1 teaspoon

Bay leaf - 1

Dry red chili - 2

Ginger garlic paste - 1 tablespoon

Onions - 180 grams

Tomato puree - 250 grams

Turmeric - 1/2 teaspoon

Salt - 1 teaspoon

Red chili - 1/2 teaspoon

Coriander powder - 1 teaspoon

Water - 320 milliliters

Dry fenugreek - 1 teaspoon

Coriander - for garnishing