Heat the oil in a wok or medium saucepan

Toss in the mustard seeds followed by the curry leaves.

Once the leaves have stopped spluttering, reduce the heat and add the onions

Fry over a medium heat for about 10 mins until golden.

Stir in the turmeric and chilli powder and cook for a few more secs.

Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed.

Add the boiled egg to the curry and cover with a tight-fitting lid.

Serve warm with rice and raita would be fantastic!