Instructions

1. Hard boil the eggs and set aside to cool. Peel and again set aside.

2. Heat oil in a medium-sized frying pan over medium-high heat. Allow the oil to get hot before proceeding.

3. Add mustard seeds to the oil and saute until they begin to crackle.

4. Add onion and saute for one minute.

5. Add ginger garlic paste and turmeric. Continue to saute until the onions become translucent. This will take approximately three minutes.

6. Add coriander, cumin and garam masala.

7. Add chopped tomatoes and chili peppers, if desired, and place a lid on the frying pan.

8. Cook for 10 minutes. The tomatoes will look soft and have lost their firmness. Open the lid and stir; the tomatoes will break apart, and the mixture will become more like a sauce.

9. Stir in salt until well mixed. For a smoother consistency for your egg curry, add the ingredients to a food processor or blender, and blend until smooth. Then return to the pan.

10. Add the boiled eggs and continue cooking until they have been reheated, stirring lightly. The eggs can be chopped, quartered or halved for a more colorful look if desired. Serve hot.