Assamese Egg Curry

Ingredients

• 6 Desi eggs, boiled and peeled
• 2 potatoes, cubed
• 2 tomatoes, chopped
• 1 onion, sliced
• 1 tbsp ginger, grated
• 2 green chillies, slit
• 1 tsp mustard seeds
• 1/2 tsp haldi (turmeric)
• 1 tsp dhania (coriander) powder
• 3 tbsp mustard oil or regular oil
• Salt to taste
• Fresh coriander
• Steamed rice to serve

Method

1. Boil the eggs for 10 minutes, cool and peel.
2. Heat oil, add mustard seeds and fry until they pop.
3. Add onion, ginger and green chillies; fry until the onion softens.
4. Add tomatoes, haldi and dhania powder; cook until the tomatoes soften.
5. Add potatoes and 1 cup water; cover and cook for 12 minutes until the potatoes are soft.
6. Add the boiled eggs and simmer for 5 minutes.
7. Garnish with coriander and serve hot with steamed rice.