Egg Curry

Ingredients:

4-5 hardboiled eggs

1 piece onion

1/2 tomato (pureed)

3-4 flakes of garlic

inch piece of ginger

1-2 green chilies

2 C chopped coriander leaves

AJI-NO-MOTO® Umami Seasoning

Salt to Taste

Red chili powder to taste

3/4 teaspoon turmeric powder

1/2 teaspoon coriander powder

3/4 teaspoon garam masala

2-3 tablepsoon vegetable oil/ghee

1 cup green peas

Procedure:

• Remove the shell of boiled eggs & keep aside. Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper. 
• Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown. 
• Add all the spices (salt, AJI-NO-MOTO® Umami Seasoning, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry until it starts leaving oil.
• Add a cup of water and cook till it dries.
•  Now add the fried green peas and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for a few minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.