Masala Egg Curry

This is another one of my MIL’s recipes. This masala gravy can also used to make mushroom or potato curries.

Ingredients:
Eggs – 5, boiled
Red Chili powder – ½ tsp
Lemon - 1

For the Masala:
Onions – 1 large, roughly chopped
Garlic – 6-7 cloves
Green chilies – 6-7
Peppercorn - 1tsp
Cinnamon stick – 1” piece
Almonds - 2 tbsp
Grated coconut – 2 tbsp
Coriander leaves – ½ cup
Mint leaves – ½ cup


Method:

• Grind masala with little water to a smooth paste.
• Heat 2tbsp oil in a pan, add the masala and fry till it turns lightly brown and does not smell raw anymore, about 12-15 minutes.
• Add about 1cup water and salt to the gravy and let it come to a slow simmer (add more or less water depending on the consistency of the curry). Slide in the eggs along with salt and red chili powder. Simmer on low flame for another 7-8 minutes. Squeeze juice of 1 lemon and serve with rice.

I'm sending this to Mansi's Healthy Cooking event at Fun and Food. Thanks Mansi for hosting this healthy event.