(EGGS) Egg Curry

- Boil eggs, shell them and lightly fry them in oil. Keep them aside.
- Slice onions, make ginger-garlic paste, heat oil in a pan and sautee the onions until brown light brown in color.
- Add the ginger garlic paste, a little tomato paste, chilli powder, turmeric powder (about 1tsp), 1tsp cumin-coriander powder and half tsp cardamom powder. Don't forget salt and a little sugar to taste.
- Sautee all the ingredients until it looks brown and the oil can be seen.
- Put a little water and add the eggs.
- Cover the pan. Let the water dry up - the gravy should be thick.
- Serve hot with Indian bread