Boiled Egg Curry

• 4 hard boiled eggs
• 4 tablespoons canola oil divided
• 2 onions roughly chopped
• 3 tomatoes roughly chopped
• 2 green chillies or just one for the faint hearted
• 2 garlic cloves minced
• 2 teaspoons fresh ginger grated
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon Garam Masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chilli powder
• salt to taste
• coriander leaves Chopped fresh, to garnish

1. Boil 4 eggs in boiling water for about 10 minutes.
2. Heat 2 tablespoons canola oil in a deep pan over medium heat. Add the chopped onions and fry until golden. Take off the heat. Transfer the fried onions from the pan to a food processor. Grind the onions, tomatoes, green chillies into a smooth paste.
3. Heat the remaining 2 tablespoons of canola oil in the same pan over medium heat. Add the onion paste. Fry for 2-3 minutes. Stir in ginger and garlic and all the dry spices. Fry until the oil begins to separate from the onion tomato mixture.
4. Add 2 cups of water bring to a boil on a medium flame.
5. Cut the boiled eggs into halves lengthside and add them to the gravy. Simmer for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity after you added the water
6. Garnish with coriander leaves. Serve hot with rice or flatbread.

eggs, canola oil, onions, tomatoes, green chillies, garlic, fresh ginger, ground coriander, ground cumin, garam masala, turmeric powder, chilli powder, salt, coriander

Taken from www.yummly.com/recipe/Boiled-Egg-Curry-1649797 (may not work)