EGG CURRY

INGREDIENTS:

1. BOILED EGGS 4
2. OIL 2 TBSPS
3. ZEERA 1/3 TSP (CUMIN SEEDS)
4. BLACK PEPPER CORNS 3
5. BIG BROWN ELAICHI 1
6. CLOVES 2
7. DHANYA POWDER 1 TSP (CORIANDER POWDER)
8. HALDI 1/4 TSP  (TURMERIC POWDER)
9. RED CHILLI POWDER 1/2 TSP
10. GREEN CHILLIES 2 CHOPPED
11. ONION 1 CUT  1/2  INTO SLICES & 1/2 PASTE
12. GINGER 1 TSP PASTE
13. GARLIC 2 TSPS PASTE (MORE THAN GINGER)
14. GARAM MASALA POWDER 1/4 TSP 
15. HARA DHANYA LEAVES 1 TBSP (OPTIONAL)
16. TOMATO 1 MEDIUM (OPTIONAL)
17. SALT AS PER TASTE

METHOD:

1. BOIL EGGS IN SALT WATER ON LOW FLAMES ,WHEN BUBBLES COME IN FULL PAN SWITCH OFF STOVE KEEP THEM IN HOT WATER FOR 8 MINUTES,NOW DISCARD HOT WATER,ADD CHILLED WATER KEEP EGGS IN COLD WATER FOR 5 MINUTE NOW PEEL ,YOUR EGGS WILL BE PERFECT OR BOIL THEM AS YOU DO
2. IN KADAI (WOK) HEAT OIL ADD ZEERA,CLOVES,BLACK PEPPER CORNS,BIG BROWN ELAICHI SAUTE WHEN CRACKLES,ADD SLICED ONIONS FRY THEM GOLDEN BROWN
3. NOW ADD ONION PASTE,GARLIC & GINGER PASTE SAUTE LET OIL SEPARATES
4. NOW ADD RED CHILLI POWDER,DHANYA POWDER, HALDI POWDER,SALT  MIX WELL & FRY 
5. ADD TOMATO PASTE AT THIS POINT AND COOK TILL OIL SEPARATES
6. NOW ADD EGGS & CHOPPED GREEN CHILLIES STIR , LET ALL MASALA MIX WELL
7.  ADD WATER  AS CONSISTENCY  YOU WANT, COVER AND COOK ON LOW FLAMES  FOR 5 MINUTES
8. GARNISH WITH GARAM MASALA & HARA DHANYA LEAVES
9. SERVE HOT WITH ROTI/PARATHA
10. ENJOY..................GOD BLESS