Spicy Egg Curry for Chapati

1.Place the eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes until hard-boiled. Drain, cool, peel the shells, and set aside.

2.Heat oil in a deep pan over medium heat. Add cumin seeds and mustard seeds. When they start to splutter, add asafoetida and slit green chilies. Sauté for 30 seconds.

3.Add the finely chopped onions and cook, stirring occasionally, until golden brown, about 7-8 minutes.

4.Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.

5.Pour in the pureed tomatoes and cook for 5 minutes until the oil begins to separate from the masala.

6.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.

7.Add 1 cup of water to the pan and bring the curry to a gentle boil.

8.Cut the boiled eggs in half lengthwise and carefully add them to the curry. Simmer for 5 minutes, allowing the eggs to absorb the flavors.

9.Sprinkle garam masala over the curry and stir gently to combine. Cook for an additional 2 minutes.

10.Turn off the heat and garnish with freshly chopped coriander leaves.

11.Serve hot with soft chapatis.