Ingredients

• 5 eggs
• 4 to 5 tbsp - oil
• 3 medium sized onions (finely chopped)
• 2 to 3 green chillies (finely chopped)
• 1 tsp - ginger garlic paste
• 3 medium sized tomatoes (made into a puree)
• 2 tsp - coriander powder
• 1.5 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 2 to 3 cups - water
• 1 tbsp - finely chopped coriander leaves
• salt to taste

How to Make Quick Egg Curry

• Boil the eggs, cool for some time and then cut them into halves. Keep aside.
• Take oil in a heavy bottomed vessel and fry the onions, green chillies and ginger garlic paste on a low flame till golden.
• Add tomato puree and saute for a few minutes on a low flame.
• Add coriander powder, red chillie powder, turmeric powder and salt to taste.
• Saute on a low flame till oil separates.
• Add about 2-3 cups of water and give it a boil.
• Simmer till the gravy thickens a little.
• Add the kept aside boiled eggs and cook for a few minutes.
• Garnish with finely chopped coriander leaves and serve with hot chapattis.