EGG CURRY

Recipe:

• Heat ghee in a heavy bottomed kadhai and fry the onions until golden brown.
• Add curry leaves, tomatoes and stir well.
• Add half coconut paste, Boston’s Egg Curry Masala Powder, 2 cups of water and simmer for 15-20 minutes till gravy thickened.
• Carefully put boiled eggs, cover and cook for 5 minutes.

Note: Green peas, potatoes can be used as per your requirements.