Ingredients

• 6 - egg
• 3 - tomatoes, chopped
• 3 - bay leaves
• 1/2 - turmeric powder
• Salt
• Oil
• Grind for masala:
• 2 - large onions
• 1 inch piece - ginger
• 4 cloves - garlic
• 4 - cloves
• 2 - cardamoms
• 2.5 cm - cinnamon
• 1/2 tsp - coriander powder and cumin seeds
• 1/4 tsp - mustard seeds and poppy seeds
• 1 - green chilli
• 1 - red chilli

How to Make Indrani`s Egg Curry

• Grind the ingredients for the masala paste
• Heat oil on medium heat and lightly fry the tomatoes for 7 mins
• Add the ground masala paste, turmeric powder and bay leaf.
• Keep stirring till the oil floats on top
• Add 3 cups of water and cook under pressure for up to 4 whistles on low heat.
• Shell and cut the eggs into 2, put them into a bowl and pour the curry over them.
• Garnish with chopped coriander leaves and boiled green peas