Spicy Egg Curry with Brinjal

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

2Heat oil (2 tbsp) in a pan over medium heat.

3Add chopped onions (2) and sauté until translucent.

4Stir in chopped chillis (3) and cook for 2 minutes.

5Add diced tomatoes (2) and cook until they soften and release their juices.

6Cut the brinjal (1) into cubes and add them to the pan.

7Season with salt (1 tsp) and chili powder (1 tsp), then pour in water (1 cup).

8Cover and simmer for 10 minutes until the brinjal (1) is tender.

9Gently add the boiled eggs (4) to the curry and simmer for another 5 minutes.

10Serve hot with rice or bread.