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Egg Curry

"This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves."

Ingredients :

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 teaspoon garlic paste
• 1/2 teaspoon ginger paste
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chile powder
• 1/4 teaspoon ground black pepper
• 1/4 cup tomato puree
• 1 1/4 cups water
• 1 tablespoon vinegar
• salt to taste
• 4 hard-boiled eggs, halved

Instructions :

Prep : 15M	Cook : 2M	Ready in : 35M

• Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
• Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

Notes :

• Substitute chopped tomatoes for the pureed if desired.

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