Vegetarian Indian Egg Curry

• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds, or to taste
• 1/2 teaspoon fenugreek seeds (optional)
• 1 red onion, diced
• 2 cups diced tomatoes
• 3 dried red chile peppers
• 1 clove garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 3 hard-boiled eggs, sliced
• 1/4 bunch fresh cilantro, chopped (optional)

1. Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds; cook and stir until the seeds begin to sputter, about 5 minutes.
2. Add onion to the pan; cook and stir until the onion turns golden, about 5 minutes.
3. Stir tomatoes, red chile peppers, garlic, ginger, chili powder, salt, ground coriander, and cumin into the onion mixture. Cook and stir until the tomato begins to break down, 5 to 7 minutes.
4. Stir eggs into the curry; reduce heat to low and simmer until flavors are mixed, about 5 minutes. Garnish with cilantro.

oil, mustard seeds, cumin seeds, fenugreek seeds, red onion, tomatoes, red chile peppers, clove garlic, ginger, chili powder, salt, ground coriander, cumin, eggs, fresh cilantro

Taken from www.allrecipes.com/recipe/254256/vegetarian-indian-egg-curry/ (may not work)