Ingredients

• 2 - hard boiled eggs
• 2 - onions chopped
• 2 - tomatoes, chopped
• 1 - green chilli
• 1 tbsp - ginger garlic paste
• 1 tsp - red chilli powder
• 1 tsp - turmeric powder
• 1 tbsp - pav bhaji masala
• 2 - big cardamom
• 1 - bay leaf
• 1 tsp - cumin
• Salt to taste
• Coriander to garnish

How to Make Theekha Egg Masala Curry

• Boil the eggs and cut them into half and keep the yolk aside.
• Heat ghee in a pan, fry the bay leaf, cumin seeds and big cardamom.
• Add the onion and cook till it is golden brown.
• Add the chopped tomatoes and cook.
• Add salt and the masalas to the mixture and cook for about 15 minutes
• Once the tomato turns mushy, add the yolk and cook.
• Then add the boiled egg whites and garnish with coriander.
• Serve with parathas or rice.