What a fabulous idea ~ healthy and so nicely spiced and flavorful. The yolks thickened up the gravy; the whole recipe came together in less than an hour. This was both hearty and light at the same time. I had it with rice, but tomorrow I’ll try it with some raisin bread at work. Scrumptious.
6 eggs, boiled and peeled
1 1/2 tablespoons olive oil
1/2 teaspoon mustard seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon turmeric powder
1″ fresh ginger, chopped
2 cloves garlic, chopped
2-3 small rings of green chilies, chopped
2 onions, chopped
3 plum tomatoes, chopped
1 1/2 teaspoons coriander powder
1/2 teaspoon chili powder
1 1/2 cups water
3/4 teaspoon garam masala
2 handfuls fresh cilantro, chopped
salt to taste
Boil 6 eggs over medium heat. Add enough water to cover the eggs. Once the eggs start boiling, turn off the stove. Cover with lid and set aside for 10 minutes.
Heat a pot on medium heat. Add the olive oil, then the mustard seeds. Once they start to sputter, add the cumin seeds and turmeric powder. Saute for 10 seconds. Now add the ginger, garlic, and green chilies. Saute for 30 seconds. Now add the onions and some salt. Lower the heat to medium low, stir, and allow the onions to become golden (about 10 minutes). Stir frequently.
Drain the water from the eggs and peel. Set aside.
Once the onions are golden, add the tomatoes, red chili powder, coriander, and season with salt. Combine. Increase heat to medium. Continue to cook for about 15 minutes until the onions and tomatoes form a paste-like consistency. Cover with lid while cooking.
Now slice the eggs in half. Then add water to the pot. Lower the heat to medium-low, and add the eggs and gently combine. cover with lid and let the gravy cook for 15 minutes. You may need to smash the yolk pieces into the gravy; this will help thicken the gravy.
Remove from stove; add garam masala. Adjust salt. Add fresh cilantro. Combine. Serve after 30 minutes; this will allow the flavors to combine and gravy thicken. Serve with rice. Makes 4-6 servings.