Vegetable Egg Curry with Chapati

1Preparing the Ingredients 1. Boil the eggs (2) until hard-boiled, then peel and chop them into halves. 2. Peel and chop the carrots (5) into slices, dice the tomatoes (3), peel and cube the potatoes (3), and finely chop the onions (2). 3. Prepare the chapati dough by mixing whole wheat flour (2 cups), water (1 cup), and salt (Pinch). Knead the dough until smooth and set it aside to rest.

2Making the Vegetable Egg Curry 1. Heat oil in a large pan over medium heat. Add cumin seeds (1 teaspoon) and let them splutter. 2. Add the chopped onions (2) and sauté until translucent. 3. Add the turmeric powder (1 teaspoon), coriander powder (1 teaspoon), garam masala (1 teaspoon), red chili powder (1 teaspoon), and salt (Pinch). Mix well. 4. Add the sliced carrots (5), peas (1 cup), and cubed potatoes (3). Cook for 5-7 minutes until slightly tender. 5. Add the diced tomatoes (3) and cook until they soften and release their juices. 6. Gently place the halved eggs (2) in the curry mixture. Simmer for another 5 minutes. 7. Garnish with fresh cilantro leaves.

3Cooking the Chapati 1. Divide the rested chapati dough into equal-sized balls. 2. Roll out each dough ball into a thin circle. 3. Heat a skillet over medium heat and cook the chapati on both sides until lightly browned. 4. Brush with oil while cooking for a soft finish.