Recipe for the tasty Tomato Egg Curry

Ingredients needed for the recipe of Tomato Egg Curry
250 grams small / baby potatoes
6 hard boiled eggs
1/4 cup oil
1/4 tsp mustard
1/4 tsp turmeric powder
1 cup onions chopped
1/2 cup tomatoes chopped
Salt to taste
1 dst sp garlic
1 tsp ginger julienned
2 dst sp vinegar
1/4 tsp sugar

Grind to a smooth paste
1 dst sp red chilli powder
1/2 inch ginger
3 falkes of garlic
1 tsp mustard
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds

How to prepare Tomato Egg Curry
Grind the ingredients, red chilli powder, garlic, ginger, mustard seeds, fenugreek seeds and cumin seeds to a fine smooth paste.
Heat oil in a non stick fry pan, splutter mustard. Add onions and saute for a while till the onions get golden.
Then add tomatoes, turmeric powder and the ground masala paste. Saute till the raw smell goes.
Add cooked and peeled small potatoes. Mix well and simmer.
Add salt to taste and a little water  to the masala so that it coats the potatoes nicely. Cover and cook for a while till the gravy gets thicker.
Now add halved hard boiled eggs, sliced garlic and ginger to the gravy.
Add a little more water  if needed to bring the gravy to the right consistency.
Garnish with chopped coriander leaves / curry leaves.
Serve as a side dish to Rotis and Chappathis.