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Ingredients
| 4 tbsp | vegetable oil |
| 1½ tsp | mustard seeds |
| 1½ tbsp | curry leaves |
| 2 large | red onions |
| 1 tsp | turmeric |
| ½ tsp | chilli powder |
| 2 x 400g | cans chopped tomatoes |
| 1-2 tsp | sugar |
| 8 boiled | eggs |
| Small bunch | coriander, chopped |
Instructions
- 1
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Heat the oil in a wok or medium saucepan
- 2
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Toss in the mustard seeds followed by the curry leaves.
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- 3
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Once the leaves have stopped spluttering, reduce the heat and add the onions
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- 4
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Fry over a medium heat for about 10 mins until golden.
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- 5
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Stir in the turmeric and chilli powder and cook for a few more secs.
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- 6
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Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed.
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- 7
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Add the boiled egg to the curry and cover with a tight-fitting lid.
Serve warm with rice and raita would be fantastic!0 Comment(s)No comment yet. Be the first.
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