Egg Curry

• 4 tablespoons plain yogurt
• 4 medium tomatoes (about 1 1/4 pounds), chopped
• 3 tablespoons chickpea flour (also sold as gram flour or besan)
• One 1-inch piece fresh ginger, peeled and chopped
• 3 teaspoons hot curry powder (I like Bolsts Hot Curry Powder)
• 1 1/41 1/2 teaspoons salt
• 2 tablespoons olive or canola oil
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole mustard seeds
• 1/4 teaspoon whole fennel seeds
• 812 hard-boiled eggs, peeled and left whole

1. Pour 1 cup water, the yogurt, tomatoes, chickpea flour, ginger, curry powder, and salt into a blender in the order listed.
2. Blend for at least 2 minutes or until you have a smooth sauce.
3. Put the oil into a wide pan and set over medium-high heat.
4. When hot, put in the cumin and mustard seeds.
5. As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
6. Wait about 5 seconds and take the pan off the heat.
7. Pour in 1 cup water and then the curry sauce from the blender.
8. Stir and put the pan back on the heat, turning it to medium.
9. Bring the sauce to a simmer, stirring all the time.
10. Cover, turn heat to very low, and simmer gently for 15 minutes, stirring now and then.
11. Add the hard-boiled eggs and heat them through.

plain yogurt, tomatoes, chickpea flour, ginger, curry, salt, olive, cumin seeds, whole mustard seeds, whole fennel seeds, eggs

Taken from www.epicurious.com/recipes/food/views/egg-curry-373771 (may not work)