Tomato - Egg Curry

Ingredients:

• Eggs - 2 - Boiled
• Oil - 3 to 4 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Onions - 2 - Big - Finely chopped
• Green chillies - 4 - Finely sliced
• Curry leaves - 1 stem
• Garlic - 4 - Finely Sliced
• Tomatoes - 4 - Big - Finely chopped
• Turmeric Powder - 1/4 Tea spoon
• Chilli Powder - 1 Tea spoon
• Dhaniya Powder - 1/2 Tea spoon
• Methi Powder - 2 Pinches
• Salt - To taste
• Coriander - To garnish

Method:

• Take boiled eggs and make small slits on four sides for each (Because of  slits on four sides, egg will absorb enough salt and spice from the tomato curry and tastes good).
• Now heat oil in a pan, add mustard, urud dal, jeera seeds and wait till the mustard pops down.
• Now add finely chopped onions, green chillies, curry leaves, garlic, methi powder and saute them, till the onion pieces become transparent.
• Later on add  finely chopped tomatoes, turmeric powder, chilli powder, dhaniya powder, salt and fry them all together. Now close the pan with a lid and allow the mixture to boil, until the tomato pieces become soft. Add water if needed.
• Later on add boiled eggs to the mixture and allow the curry to boil for 5 to 10 minutes.
• Garnish with coriander and serve.

* This curry can be served with rice, chapathi, poori and dosa, based on your taste