Egg Curry!

Ingredients:

• 1/2 medium onion chopped
• 1 Serrano pepper
• 2 tomatoes chopped
• 1 inch ginger chopped
• 3 cloves of garlic
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric
• pinch of asofetida
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1 bay leaf
• 2 teaspoons oil
• 4 or 5 hard boiled eggs
• 1 cup water
• 1/2 cup cilantro leaves for garnish

Directions:

1. In a large wok, heat the oil and add chopped onions and chopped serrano pepper to it.
2. Cook the onions on medium heat for 10-15 minutes until golden brown.
3. Add in the spices(fenugreek seeds, turmeric, cumin seeds, garama masala, bay leaf and asofetida) and mix well.
4. Add in the garlic and ginger as well and let them cook for another 5 minutes.
5. Transfer the onion mix to a blender.
6. Add the chopped tomatoes to the blender and blend.
7. In the same large wok, add the blended puree and let cook for 5-10 minutes until the puree thickens and starts to leave some oil.
8. Add water to the puree to achieve desired consistency for the curry and add in the hard boiled eggs(slit into half)
9. Let the curry come to a boil with the eggs in it.
10. Serve hot, garnished with cilantro leaves, with Naan or basmati rice!

Pictured: Chewie and me (shadow) on a sunny day!