Boiled Eggs 4
Onions ½ cup
Green chilies 5-6
Ginger garlic paste 1tsp
Oil 4 tbsp
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Crushed garlic 1tsp
Curry leaves 5
Turmeric powder pinch
Coriander powder 1 tsp
Red chili powder 4 tsp
Coriander leaves 1/4rth cup
Chop the tomatoes into 1/2 inch size.
Now heat oil in a kadai and add mustard seeds, cumin seeds, Bengal gram, dry red chilies, ginger garlic paste and sauté for 2-3 minutes.
Add the chopped onions and green chilies and sauté till the onions are transparent.
Next add the finely chopped tomatoes and sprinkle salt and cover it with a lid and cook for 10 minutes.
Check whether the tomatoes are cooked or not. If not, cook for another 5 minutes by keeping lid.
Finally add salt, red chili powder, coriander powder and mix well.
Cut the boiled eggs in length wise and add them in tomato gravy.
Mix well and garnish with fresh coriander leaves.
Note: You can also add some water and coriander powder if you want more gravy.