Heat oil in a pan and saute the onion and curry leaves for a little while.
Add the tomatoes, ginger-garlic paste, green chillies, chilli powder, turmeric, garam masala / spice powder, cumin powder, coriander powder and salt and stir fry till the oil separates from the mixture.
Add the drumsticks, hard boiled eggs and 2 cups of water and simmer on low heat till the drumsticks are cooked and the gravy thickens.
Garnish with chopped coriander leaves.
Serve this delicious curry with rice or chapattis.
Recipe courtesy: Anglo-Indian Recipes
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.