Indian Egg Curry

• 2 teaspoons vegetable oil, or more to taste
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seed
• 1 onion, chopped
• 2 teaspoons ground coriander
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chile powder, or more to taste
• 4 tomatoes, chopped
• 1 cup water
• 6 hard-boiled eggs, peeled, or more to taste
• salt to taste

1. Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
2. Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.

vegetable oil, cumin seeds, onion, ground coriander, gingergarlic, red chile powder, tomatoes, water, eggs, salt

Taken from www.allrecipes.com/recipe/254254/indian-egg-curry/ (may not work)