Yerum Thongba: Egg Curry

Egg Curry

Ingredients:

1. Five hard boiled eggs
2. One tablespoon oil
3. One medium sized onion: finely chopped
4. A tablespoon ginger-garlic paste
5. One teaspoon cumin powder
6. One teaspoon coriander powder
7. Two green chilies sliced into small pieces
8. One teaspoon red chili powder
9. Haldi powder- tip of the teaspoon
10. Salt to taste
11. 100 g green peas (seasonal).

Preparation:

1. Heat the oil in a wok/skillet in high flame and add cumin powder in it. Then, add onions and green chilies and stir fry together until golden brown.
2. Now, add the tomatoes, coriander powder, red chili powder and haldi powder and stir fry them together for 3-5 min in slow flame. 
3. Then, add two cups water to make a paste of this mix for the curry base.
4. Add the peas and let it shimmer in the curry for 5 minutes in medium flame under closed lid.
5. Add the eggs (whole or in halves) and salt to taste and let it shimmer to the curry thickness of your choice.