Spicy Boiled Egg Curry

1Boil the eggs (4) in a pot of water for about 10 minutes until they are hard-boiled. Once done, peel the eggs (4) and set them aside.

2In a separate pan, heat oil and add cumin seeds (1 teaspoon). Let them splutter.

3Add chopped onions and sauté until they turn golden brown.

4Stir in the ginger-garlic paste (1 tablespoon) and cook for a minute until the raw smell disappears.

5Add chopped tomatoes and green chilies (2). Cook until the tomatoes are soft and mushy.

6Sprinkle turmeric powder (1 teaspoon), coriander powder (1 teaspoon), red chili powder (1 teaspoon), and garam masala (½ teaspoon). Mix well to combine all the spices with the onion-tomato mixture.

7Pour in the coconut milk (½ cup) and bring the curry to a simmer.

8Gently add the boiled eggs (4) into the curry, ensuring they are coated with the sauce. Let it simmer for a few minutes to absorb the flavors.

9Garnish with fresh coriander leaves.

10Serve the spicy boiled egg curry hot with rice or bread of your choice.