Easter Egg Curry

1. 1

   Rub the quarter tsp of turmeric and the sugar all over the eggs. This step gives a lovely color and helps in the next step.

2. 2

   Heat oil till very hot. Add the eggs carefully and fry them until they develop blistered spots all over. Splatter alert! Use a splatter-screen. Drain and set aside.

3. 3

   Add the cumin seeds in the oil and fry till brown.

4. 4

   Add the tomatoes. If your tomatoes were juicy, then you probably have enough liquid in the pan for the next step.

5. 5

   Mix in the spice powders and salt. If your tomatoes were not juicy, then first make a slurry with a quarter cup of water before adding the spice powders.

6. 6

   Stir-fry until the liquid is reduced and the oil starts to float to the top. This step is very important for the development of flavor in Indian curries.

7. 7

   Gently add your eggs and fold in. Remove from heat. Serve with any kind of bread (flat or otherwise).

* Per serving · 4 servings · Values may vary.