A plain boiled egg to me is like eating toast with any butter or marmalade. Let me be honest, how many times have any of you ever thought that eating a boiled egg would really make your day? Well this dish will definitely do just that.
I have been eating this curry since I was a little girl. On the menu was usually egg curry, some steamed rice, along with something crispy fried like papad (poppadums) to uplift the meal. Its the perfect dish for anyone whose a veggie and only has eggs or even meat eaters. The taste of the sour tamarind, spicy chilli and thick gravy, all of it coating the egg makes this dish really good. I prefer plan rice as you want the flavour of the curry to stand out. So even if you plan on having any Indian bread with it, a plain chapatti or naan would be ideal. I tend to use the left over eggs in a pulao. Which actually taste even better the following day.
There is something about the dish when you mix the spices with the eggs. The flavours come through perfectly.
To make the paste, mix together all the ingredients and blend in a food processor and set aside
Heat oil in a deep sauté pan and add the whole green chilli till it sizzles. Add the paste and fry for 5-6mins. Tip in the blended tomatoes and stir well to mix through, cooking on a high heat for 4-5 mins
Add the water and bring the mix to a boil. Add the salt and mix well before adding the eggs. Simmer the curry for 10 minutes. Stir in the garam masala powder carefully making sure not to break the eggs. Garnish with coriander and serve hot with rice & some salad or even some papad.