Zainab Khanam
– 4 boiled eggs (grated or crumbled) – 1 large onion (finely chopped) – 2 tomatoes (finely chopped) – 2 green chilies (finely chopped) – 1 tbsp ginger-garlic paste – 1/2 tsp turmeric powder – 1 tsp red chili powder, garam masala, cumin seeds – 2 tbsp oil – Fresh coriander leaves for garnish – Salt to taste
Heat oil in a pan. Add cumin seeds and let them splutter. Sauté onions until golden brown.
Stir in ginger-garlic paste, turmeric, red chili powder, and garam masala. Cook for 1-2 minutes, then add tomatoes. Cook until soft and the oil separates.
Add the grated or crumbled boiled eggs to the masala. Mix well to coat the eggs evenly with the spice mixture.
Add very little water, salt, handful of pudina and coriander leaves. Cook until the water almost evaporates and a thick curry base is left.
Sprinkle fresh coriander leaves on top. Serve hot with parathas, naan, or steamed rice for a complete meal.