Summary

Ingredients

• 6 egg (s)
• 2 onion (s), finely chopped
• 2 tomato (s), chopped
• 4 chilli pepper (s), green, chopped
• 4 chilli pepper (s), red, chopped
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 tablespoon coriander powder
• 1 tablespoon ground cumin
• 1 teaspoon turmeric, ground
• 200 g yourt (cream yourt)
• some vegetable broth, grained
• salt
• 6 tablespoon vegetable oil
• 1 cup water
• some coriander green for garnish

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Instructions

1. Hard boil the eggs. Heat the oil in a wok or saucepan, fry the onions in it until they are brown. It takes a long time. Add the tomatoes, continue frying for a few minutes. Add the garlic and ginger paste, continue frying.
2. After a few minutes, add the chillies, coriander powder, cumin powder, turmeric, salt and 1 cup of water. Bring to a simmer, then reduce the heat and carefully stir in the yogurt and granulated stock. Simmer over low heat until the dish is red and the oil floats on top.
3. Halve the eggs and add. If you like, fry the egg halves in a little oil until golden brown, first on the cut surface, then turn over and fry the upper side brown. Garnish with currant leaves to serve.