Egg Curry

 Ingredients:

- 4 hard-boiled eggs, peeled and halved

- 2 onions, finely chopped

- 2 tomatoes, finely chopped

- 2 green chilies, slit lengthwise (adjust to taste)

- 2 cloves of garlic, minced

- 1-inch piece of ginger, minced

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- Salt to taste

- 2 tablespoons oil

- Fresh coriander leaves for garnish

Instructions:

1. **Prepare the eggs:**

- Boil the eggs until they're hard-boiled. Once boiled, let them cool, peel, and cut them in half lengthwise.

2. **Prepare the masala:**

   - Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

   - Add chopped onions and sauté until they turn golden brown.

   - Add minced ginger and garlic, and sauté for another minute until the raw smell disappears.

   - Add chopped tomatoes and green chilies. Cook until the tomatoes turn soft and mushy.

3. **Spice it up:**

   - Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes until the spices are well incorporated and the oil starts to separate from the masala.

4. **Add water and eggs:**

   - Pour in about a cup of water, and adjust according to your desired consistency for the curry. Bring it to a gentle boil.

   - Carefully add the halved hard-boiled eggs to the curry.

5. **Simmer:**

   - Let the curry simmer on low heat for about 10-15 minutes, allowing the flavors to meld together and the eggs to absorb some of the curry flavors.

6. **Garnish and serve:**

   - Once done, sprinkle garam masala and garnish with freshly chopped coriander leaves.

   - Serve hot with steamed rice or roti.

Enjoy your delicious egg curry! Feel free to adjust the spice levels and consistency of the curry according to your taste preferences.