Egg Curry

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4 Large Eggs4 Tbps Onion-Tomato Masala
3 Bay Leaves
3 Sticks of Cinnamom (1" long )
3 Black Cardamoms
1/2 Tsp Red Chilli Powder
1/2 Tsp Garam Masala
1/2 Tsp Coriander Powder
2 Tsp Oil
Salt to taste
2.5 cups Water for the Curry
Put the eggs in saucepan and cover fill it with water till the eggs are almost covered. As soon as the water begins to boil reduce the flame to medium and let them boil for 12 minutes. This will ensure that they are hard boiled. Set aside and allow the eggs to stand in the water
Coarsely grind the black cardamoms with a mortar and pestle. Discard the skins on the cardamoms and grind the seeds a little more.
Heat some oil in saucepan and add the cinnamom, bay leaves and black cardamom. Fry for about 30 seconds, the masala will begin to change color (as shown) it should look a little dark brown. Make sure you keep watching the masala closely otherwise it will burn and smell bad.
Once the dry masala has changed color add the onion-tomato masala and stir. Make sure the masalas have blended together. Keep stirring for about a 30 seconds. The masala will stick to the bottom of the pan, keep removing that by scraping with your spatula.
Add 2.5 cups of water and stir to make sure there are no lumps. If you find there are lumps break them by pressing them against the saucepan with your spatula. Add red chilli powder, coriander powder, garam masala and salt. Once the water curry starts to boil reduce to medium heat and let it boil for 7-10 minutes or till the curry thickens to the desired consistency.
Peel the boiled eggs and cut them in half legthwise. Arrange them in a serving dish.
Pour the prepared curry over the eggs and garnish with cilantro.

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