Egg Indad Curry - Karen Pereira

Recipe by Karen Pereira 

Ingredients

6 eggs

2 potatoes (cubes)

1 onion (sliced)

salt to taste

1/2 tsp sugar

1 tbsp vinegar (adjust to taste)

oil

ghee

To grind:
7 long red chillies

2 round red chillies (motwi mirsaang)

1/2 tsp cumin seeds
2 pepper corns
1/2 inch cinnamon

1 clove
1 onion

2 tomatoes
1 green chili
1 small ball of fresh tamarind (1/2 tsp tamarind paste)

1/4 tsp turmeric powder

Steps:

1. First powder the dry ingredients in a mixie. Then add the onions, tomato,  green chilli and tamarind. Grind well till it is a smooth consistency. 
   
   
2. Hard boil and shell the eggs. Cut into halves and keep aside.
   
   
3. In a vessel, heat oil and ghee. 
4. Add an onion and fry till brown.
5. Add the ground masala and fry well on medium heat for about 5-6 minutes. 
6. Add a little masala water (from rinsing the mixie jar with water), sugar, salt and vinegar to taste. Bring the curry to a boil.
7. Add halved eggs and cut potatoes. Cook till potatoes are boiled.
8. ENJOY!