Tomato, Onion, and Egg Curry with Ginger-Garlic Gravy

1Peel and chop the onions (2). Chop the tomatoes (6) into small pieces. Finely chop the ginger and garlic (4 cloves).

2Prepare the Curry Heat oil in a pan, add the chopped onions (2), and sauté until golden brown. Add the chopped tomatoes (6) and cook until they soften. In a blender, combine the ginger, garlic (4 cloves), and curry leaves (10) with a splash of water to make a smooth paste. Pour the paste into the pan with the tomatoes (6) and onions (2). Add salt, turmeric, coriander, and chili powder to the mixture. Simmer the gravy until it thickens.

3Cook the Eggs (4) Boil the eggs (4), peel them, and slice them in half.

4Final Assembly Add the halved eggs (4) to the simmering gravy. Allow the flavors to meld for a few minutes. Garnish with fresh coriander leaves. Serve hot with rice or bread.