2 Servings 35 min Cook
4 Large Egg
2 Tbsp Olive Oil
2 Medium (2-1/2" dia) Onions
1 1/2 Cup, chopped or sliced Tomatoes
4 Clove Garlic
1/4 Slices (1" dia) Ginger Root
1 Pepper Green Peppers
2 Tbsp Fresh Cilantro
1 Tsp Peppercorn
1/4 Tsp Turmeric
Bring eggs to room temperature.
Boil a pot of water and reduce to a simmer.
Add eggs and boil for 5-7 minutes.
Remove with a slotted spoon, cool slightly, and carefully shell, making sure not to break the egg.
Cut in half and set aside.
In a pan heat 1 teaspoon oil.
When the oil is hot, add 1 and 1/2 red onions chopped roughly, 2 ripe tomatoes, garlic, ginger, green chili pepper, and cilantro leaves.
Fry on medium flame until the onions have a nice char and are caramelized, and the tomatoes are mushy.
Let the onions and tomatoes cool completely.
Then grind it to fine paste
In a different pan, heat 1 tablespoon oil.
When the oil is hot, add remaing 1/2 finely chopped onions and fry until the onions are translucent.
Then add the ground paste from step 4.
Fry this paste in oil on low flame for 7 to 8 minutes until the oil separates from the mixture.
Now add peppercorn, turmeric powder, and 1 tablespoon water and sauté the mixture for a minute.
Add 1 and 1/2 cups of water to this masala and add salt to taste.
Bring it to boil and simmer the gravy for 10 minutes or until it thickens to desired consistency.
Serving : Pour the curry in the serving bowl and arrange the boiled eggs on the top of the gravy and gently dip/submerge the eggs in the gravy.
Garnish with chopped cilantro leaves and serve hot with flat breads and/or steamed rice.