This is one of my go-to recipes when I have some extra eggs and leafy greens lying around. The remaining ingredients are typical of an Indian pantry. Thankfully these days, you can find most of the spices at your local supermarket. If you don’t, don’t fret 🙂 The Indian Grocery stores are generally very helpful and as a bonus you no longer have to buy your spices in bulk! Lately I’ve seen small packets of organic spices at my local Indian grocer. It’s nice to have those options now! While these are best eaten with traditional hot rotis or chapatis, any flat bread or naan would do. A side of plain yogurt always completes a meal.
6 boiled eggs, peeled and kept aside
3 tablespoons of oil for frying
1 cinnamon stick
2 teaspoons of cumin seeds
1 large red onion
2 inch ginger, peeled and chopped
3 cloves garlic, peeled and chopped
2 green chilies, seeded and chopped (jalapeños or serrano chilies would work here)
3 teaspoons cumin powder
3 teaspoons coriander powder
1/2 teaspoon turmeric
1/4 teaspoon red chili powder
26 oz can of chopped tomatoes
salt to taste
sugar (optional, depending on the sweetness of the tomatoes)
In a pot, bring 6 eggs to a boil. As soon as it starts to boil, turn the pot off and cover the pot for 16 minutes. When 16 minutes is over, replace the hot water with iced water. Once the eggs are cool enough to handle, peel them and set them aside.
In a food processor, finely mince the onion, garlic, ginger and green chilies together, making sure not to over mince them. They should still be chopped and not pureed.
In a wok, heat the oil. Once the oil starts to shimmer, add the cinamon stick and cumin seeds. In about 20-30 seconds, the cumin seeds will start to sizzle. Immediately add the finely minced onion mixture. Stir on low to medium flame for about 10 minutes, until the onions soften and turn a little brown. At this point, add the ground spices (cumin, coriander, turmeric and red chili powders). Stir quickly as you don’t want the spices to burn. After a minute or two of stirring, add the canned tomatoes. Raise the temperate and bring this to a boil, after which the flame can be lowered again and the tomato gravy can simmer gently. At this point, add some salt to taste. Occasionally I will add a pinch of sugar to combat the sourness of the tomatoes. A little goes a long way, so don’t over do it.
If you have some leafy greens, this is the time to add them to the gravy. I usually have baby spinach and kale lying around. Once the greens have wilted, add the peeled hard-boiled eggs to the gravy. Allow for the eggs to absorb the spices for about 5 minutes. Remove from flame and devour it with hot rotis.