Egg and Tori Light Curry

Ingredients

• 3 boiled eggs, halved
• 2 cups tori (ridge gourd), peeled and diced
• 1 onion, chopped
• 1 tomato, chopped
• 1/2 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp salt
• 1 tbsp cooking oil
• Fresh coriander

Method

1. Boil the eggs for 10 minutes, cool, peel and halve.
2. Heat oil and add onion; cook until soft.
3. Add ginger-garlic paste and cook for 30 seconds.
4. Add tomato, turmeric, chilli powder and salt; cook for 2 minutes.
5. Add tori and 1/2 cup water; cover and simmer for 10 minutes.
6. Add the egg halves gently and simmer for 2 minutes.
7. Garnish with coriander and serve with roti.