A quick and delicious way to prepare egg curry.A gravy base of onions and tomatoes and simple spices topped off with boiled eggs make a delicious dish served alongside rice or roti.
| Preparation time | 25 minutes |
| Serves | 6 servings |
| Serving Size | 1 serving |
| Calories Per Serving | Approximately 157 per serving |
| Difficulty | Medium |
Procedure:
1. Heat oil in a pan add mustard seeds and let splutter, add the cumin seeds and saute 1/2 minute , now add the onions, green chili and curry leaves and saute till soft.
2.Add the ginger garlic paste , saute for a minute and add tomatoes and spring onion and cook till soft.
3.Add the spice powders and mix.Add little water if required.
3.Meanwhile boil the eggs on the side.
4.Add the boiled eggs to the mixture let cook for 2-3 minutes stirring to coat the eggs with the mixture and turn off the stove.
Tips:
This goes well with rice or roti
Prathima Koneru 
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