Egg and Dahi Curry

Ingredients

• 4 eggs, boiled and peeled
• 1 cup yoghurt, whisked
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 tbsp ginger-garlic paste
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp salt
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 2 dried red chillies
• Fresh coriander for garnish

Method

1. Heat oil and fry the onion until golden. Add ginger-garlic paste, tomato and spices. Cook 5 minutes.
2. Lower the heat and add the whisked yoghurt a spoon at a time, stirring constantly so it does not split.
3. Add 1/2 cup of water and simmer gently for 8 minutes — do not boil hard.
4. Add the halved boiled eggs and simmer 3 minutes.
5. Heat a little oil, fry the cumin seeds and dried red chillies, and pour over the curry. Garnish with coriander and serve hot with roti.