Egg Curry

Ingredients:
1 onion
2 tomatoes
4-5 garlic flakes
1 tablespoon ginger-garlic paste
1 bayleaf
4-5 peppercorns
1 clove
3 eggs
1 teaspoon turmeric powder
2 teaspoon red chilli powder
1 teaspoom black pepper powder
1 teaspoon coriander powder
1 teaspoon cumin + saunf/ powder

Procedure:
Boil the eggs and remove the shell.
Cut them into halves and keep aside.

In a kadai, fry the chopped onions untill pinkish. Then add the garlic flakes and fry for 2 Min’s by closing the lid of the kadai. Now add chopped tomatoes and fry for another 2 Min’s. Add the bayleaf, clove and peppercorns. Fry for 2 Min’s and switch off the gas.
Puree this once it cools using a mixer and keep aside. This forms the gravy for the dish.

Add oil to the kadai, add turmeric and 1 tsp red chilly powder. Fry the eggs into this for sometime (5-8 Min’s).
Now take off the eggs from the kadai and keep aside.
Add the puree and mix the spice powders.
Add the eggs to the puree.  Add salt according to taste. Garnish with chopped coriander leaves.

Note: 
You can adjust the spice powders according to your taste.