This is my Mother-in Law’s recipe and we make this quite often, especially when we need to use up the eggs and bread. The curry is so aromatic and filled with warm spices. It’s made with hard-boiled eggs and can be eaten with bread, paratha or over rice. It’s a simple and quick dish to make, which will have you licking your fingers!
I’m really weird when it comes to the texture of eggs and can only eat them a certain way. I can barely taste the egg because the curry is packed with soo much flavor! It is also a perfect dish to make during the colder months because it will warm you right up. Hope you guys enjoy it as much as we do.
Stay happy, stay hungry!
| Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Makes: 4 servings |
Ingredients:
- 9 eggs, boiled and peeled
- 2 large onions, chopped
- 5 garlic cloves, chopped
- 1 tomato, chopped
- 1 potato, boiled and chopped
- 1 tsp mustard seeds (rai)
- 3 whole cloves
- ¼ tsp asafetida (hing)
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp cumin/coriander powder (dhana jeeru)
- ¼ tsp cinnamon powder
- ¼ tsp clove powder
- Salt to taste
- 1 tsp sugar (optional)
- 2 cups water
Directions:
- Chop all the eggs in half. Then chop 4 of those eggs in to quarters and discard the yolk then chop into quarters for the other 5 eggs.
- In a pan heat some oil; add the mustard seed and once they start to splatter, add the cloves, asafetida, and onions. Let the onions cook for 4-5 minutes until the onions are cooked. Add the tomato, boiled potato, turmeric, red chili powder, cumin/coriander powder, cinnamon powder, clove powder, sugar and salt. Let the mixture cook for 1-2 minutes.
- Add the quartered eggs and water and cook for about 10 minutes (until the curry is a little thick).
- Serve hot with bread or paratha and enjoy!
Notes:
- You can keep the yolks if you’d prefer to.
- You can add more vegetables that you like.
- If you don’t have cinnamon and clove powder you can use garam masala.
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