Egg Curry

I made this egg curry for dinner with plain rice. It was inspired by this recipe from Asha's blog Foodie's Hope.

Egg Prep:

Hard boil 8-10 eggs. Shallow fry them with 2 tbsps oil until they crisp a little on the outside. Cut 1 inch vertical slits around the egg.

Ingredients for Gravy:

1. Onions - 3 large, chopped finely
2. Tomatoes - 4 chopped finely
3. Tomato sauce - 1 can
4. Bay leaves - 2
5. Elaichi - 2
6. Cloves - 4
7. Star anise - 1
8. Garam masala - 1/2 tsp
9. Jeera Dhania powder - 1.5 tsp
   
10. Red chilli powder - 1 tsp
11. Tandoori masala - 1/2 tsp
12. Kasoori methi - 1 tsp
13. Tamarind paste - 1 tsp
14. Oil - 1 tsp
15. Green chillies - 2 slit lengthwise
16. Curry leaves - 7/8
17. Ginger garlic paste - 1 tsp
18. Salt
19. Water - 3 cups
20. Corriander - 1 cup chopped
    

Directions:

1. Heat the oil and add the cloves, elaichi, bay leaves, star anise, green chillies and curry leaves. Sautee until well fried.
2. Add the onions and sautee until soft, golden brown and well done.
3. Add the ginger garlic paste and cook for 1 min.
4. Add the tomatoes and cook until soft.
5. Add the tomato sauce, garam masala, tandoori masala, red chilli powder, kasoori methi, jerra dhania powder and mix well.
6. Cook until the raw taste of the masalas and tomato sauce goes away.
7. Add the water and tamarind paste and cook until you see the oil separate.
8. Add salt if required.
9. Add the fried and slit eggs and mix well. Cover with lid for 10 minutes and allow to cook and steam.
10. Garnish with chopped coriander and enjoy with hot rice.