Egg Curry and Carrot Raita

8 hard boiled eggs1 medium red onion- grated2 tbsp ginger-garlic paste2 large tomatoes -pureed1/2 tsp turmeric powder1 tsp red chili powder1 tsp garam masala2 bay leaves2 tbsp fresh Cilantro leaves -choppedsalt to tasteoil

Preparation :

Heat oil in a pan. Now make slits(3-4) on the boiled eggs vertically. Shallow fry them in oil till they turn a little golden. Take the eggs out with a slotted spoon and keep them aside. (This step is optional).In the same pan with the oil, add the bay leaves. Next add the grated onion and fry till you no longer get the raw smell. Add the ginger-garlic paste. Fry for about 2-3 minutes.Add the tomato puree and fry for about 2-3 minutes. Add the turmeric powder, red chili powder, garam masala and salt. Fry till you see oil separating. This is the time for you to add the boiled eggs. Add about a cup of water. Bring this to a boil. Then let it simmer on medium -low flame for about 6-8 minutes. Garnish with freshly chopped Cilantro. Your Egg Curry is ready to be served with hot parathas or phulkas and some Raita. This goes well with rice too. This recipe serves 4.

Carrot Raita

Ingredients:

2 cups plain yoghurt 1 cup grated carrot1 small onion finely chopped1 small tomato finely chopped1 green chilli chopped1 tbsp Fresh Cilantro choppedSalt or Raita Masala to taste

Preparation :

In a bowl add the yoghurt. Whisk it well. Add all the other ingredients. Mix it well. Carrot Raita is ready to be served.