Ingredients
- 6 Eggs – boiled and peeled
- ¼ cup Yogurt
- 4 Tomatoes – coarsely chopped (or use 1 cup tomato puree)
- 1 Ginger ” – piece
- 3 tbsps Besan (Chickpea flour)
- 2 tsps Curry powder – (or more to taste) (I used MTR brand curry powder)
- to taste Salt
For tempering:
- ½ tsp Cumin seeds
- ½ tsp Mustard seeds
- ¼ tsp Fennel seeds
Instructions
- Blend yogurt, tomatoes, ginger, besan, curry powder and salt along with 1 cup of water to form a smooth sauce.
- Heat 2tbsp oil in a large sauté pan, add the tempering ingredients and once the seeds start to splutter, take the pan off the heat and add 1 cup of water and the curry sauce.
- Put the pan back on heat and bring the sauce to a simmer on medium heat. Reduce the flame to very low, cover and gently simmer for 15 minutes, stirring occasionally.
- Add the boiled eggs and cook until heated through. Serve with rice.
Notes
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