Spicy Indian Egg Curry

1Place eggs (6 large) in a saucepan and cover with cold water (½ cup). Bring to a boil over medium heat, then simmer for 10 minutes. Remove eggs (6 large), cool under cold running water (½ cup), peel, and set aside.

2Heat oil in a deep pan over medium heat. Add mustard seeds (½ teaspoon) and cumin seeds (1 teaspoon); let them splutter.

3Add asafoetida and finely chopped onions. Sauté until onions turn golden brown, about 7-8 minutes.

4Add ginger-garlic paste (2 teaspoons) and green chilies (2); cook for 2 minutes until fragrant.

5Pour in the pureed tomatoes (3 medium) and cook until the oil starts to separate from the masala, about 8-10 minutes, stirring occasionally.

6Add turmeric powder (½ teaspoon), red chili powder (1 teaspoon), coriander powder (1 teaspoon), and salt. Mix well and cook the spices for 2 minutes.

7Add water (½ cup) to the pan and bring the gravy to a gentle boil.

8Make small slits in the boiled eggs (6 large) and add them to the gravy. Simmer for 5-7 minutes, allowing the eggs (6 large) to absorb the flavors.

9Sprinkle garam masala (½ teaspoon) over the curry and stir gently.

10Garnish with freshly chopped coriander leaves and serve hot with steamed rice or Indian bread.