Egg Curry

Eggs are very high in protein and are quite versatile. Many vegetarians will also eat eggs even though they do not eat meat. This egg curry features a sauce which is typical of the masalas in  India.
Ingredients:

• 4-6 Eggs (boiled and cleaned)
• 2-3 cloves of garlic
• 1- tbs grated ginger
• 1/2 tbs turmeric
• 1/2 tbs chilli powder
• 1/2 tbs methi / fenugreek seeds
• 1/2 tbs cumin seeds
• 1/2 tbs mustard seeds
• 1 medium sized onion cut into pieces
• 2 tomato cut into small piece
• 2 tbs oil for cooking
• 7-8 Soya chunks

Instructions:

• Heat the oil in pan and fry the boiled eggs and soya chunks,  keep it aside .
• Now add remaining oil and add methi seeds, cumin seeds and mustard seeds and let them pop in hot oil.
• Add garlic, onion and ginger to the pan and let them fry on medium heat.
• Add the chilli powder and turmeric powder to the pan. Let this cook for 1 min and add tomatoes.
• Let the tomato pieces form a paste in the pan and then add the fried eggs
• Cook for 2-3 min over medium heat. Add salt according to taste.

• Serve with rice, roti or tortillas. 

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