EGG KORMA

This is a stolen recipe (!!!) stolen from a colleague's wife. He gets yummilicious egg curry & today I called her up to get the recipe from her. I have made a few changes in her recipe.

I am total egg freak. I can eat it in any form, except raw (of course). It is a substitute for every food that I dont like.........not that my list is a long one.......but still.

Here goes the recipe

Ing -

6 - Hard boiled eggs
2 - big onions (sliced thinly)
3 - big tomatoes (pureed)
5 - garlic flakes (grated)
1/2 inch - ginger (grated)
1/2 tsp - jeera / cumin seeds
1/2 tsp - mustard seeds / kadugu / sarson
1 tsp - turmeric powder
green chillies - according to taste
1 tsp - corriander powder
1 tsp - garam masala
1/4 cup - milk
corriander leaves to garnish

Method -
In a kadai (wok) heat a little oil & add the mustards seeds & cumin. Let them sputter.
Add the grated ginger & garlic
When done add the onions. Fry well till a nice pink colour
Add the tomato puree & a little salt for quicker cooking
When the oil separates, add powders & saute till done.
Add the milk & cook till it evaporates
Now slit all the egss into two. Out of these take two egg yolks & crumble them into the masala. Mix well & saute for about a minute.
Add the eggs into this masala & slowly mix well ensuring that the masala coats the eggs.
Let cook for another minute or two.
Garnish with corriander leaves

Serve with chappatis, parathas or even plain rice