Spicy Egg Curry with Potato and Onion

1Boil the eggs (4) until they are hard-boiled, then peel and set aside.

2In a bowl, mix the maidha with water to form a smooth dough. Roll out the dough and cut it into small pieces to make dumplings.

3Heat oil in a pan and fry the dumplings until they turn golden brown. Remove and set aside.

4In the same pan, add more oil if needed and sauté the sliced onions until they are translucent.

5Add the diced potatoes and cook until they are slightly tender.

6Stir in the chopped tomatoes, green chillies (2), and curry leaves (10). Cook until the tomatoes are soft and the mixture is well combined.

7Gently add the fried dumplings to the pan and mix everything together.

8Add water to create a gravy consistency and simmer for a few minutes.

9Cut the hard-boiled eggs (4) into halves and place them in the curry. Let it simmer for a few more minutes to allow the flavors to blend together.

10Serve the spicy egg curry with potato and onion hot with rice or bread.