Tomato-Onion Egg Curry

Instructions

1. 1

   Boil the eggs in water for 9–10 minutes. Cool them, peel them, and make a few shallow cuts in each egg so the curry can seep in.

2. 2

   Warm the ghee in a skillet over medium heat. Gently roll the eggs in the ghee for 2–3 minutes until lightly golden, then set them aside. This little step gives them a lovely flavor, dear.

3. 3

   In the same skillet, add the sliced onions and a pinch of salt. Cook for 6–8 minutes, stirring often, until softened and golden.

4. 4

   Add the tomatoes and chili powder. Cook for 8–10 minutes until the tomatoes break down into a thick, glossy sauce. Don’t rush this part—the onions and tomatoes need time to become sweet.

5. 5

   Stir in the water and simmer for 3–4 minutes. Taste and adjust the salt or chili.

6. 6

   Return the eggs to the skillet and spoon the sauce over them. Cover and simmer gently for 5 minutes, turning the eggs once halfway through.

7. 7

   Serve hot with rice, roti, or warm bread. A final tiny spoonful of ghee on top is optional, but Grandma certainly won’t object.