Week #29 Spicy Egg curry

There are so many variations to this recipe and in every state in India, they have their own version of it. Tamil Nadu- they put coconut in it, Kerala- its coocnut milk, but I have made this the Maharashtrian way( sort of).The biggest secret to making an awesome gravy in this recipe is the amount of oil that is added to fry onions. I have tried this before, it never comes out if u hold back on the oil. I never use insane amount like they do in restaurants, but in this you will need to use more than 2 tablespoons of oil as with all my other recipes. But the taste is well worth it. I also used some maharastrian methods and spices which I feel adds more color and taste.

Ingredients :

Onions- Sliced 2 cups
garlic- 5-6 pods
red dry chilies- 5-6
ginger paste- 1 tablespoon
turmeric powder- 2 teaspoons
Chilli powder, coriander pwder, garam masala powder- 2 tablespoons each
eggs- boiled - 5-6
tomatoes-ripe and cut into small pieces- 2
tomato paste- 2 tablespoons
Oil- 3/4 cup
salt to taste
water-2 cups

Method:
Soak garlic and red chillies in warm water for 20 min and grind them to a fine paste. Heat 1/2 cup in a hard bottomed pan. Put the onions in and turmeric powder. Fry on high heat for about 2 minutes. Then add the garlic and chilli paste and ginger paste. Saute on medium to high heat for abt 4-5 minutes. Add tomatoes and all the powders and saute for a minute. Switch the flame off and grind to a fine paste. Add remaining oil and fry this ground masala. Add salt and tomato paste and after a minute add 2 cups water slowly. Bring the gravy to a boil and then switch the flame off. Now half the eggs and fry it if you want in a bit of oil and chilli powder and add to the gravy. Add cilantro in the end and enjoy!