4 boiled eggs, diced into halves
4 tsp. kasoori methi
A bunch of coriander leaves (same quantity as methi)
6 cloves of garlic, finely chopped
2 large green chilies
1 large sized tomato
Salt to taste
1 tsp. red chili powder
1/2 tsp. turmeric powder
1/2 tsp. coriander powder
1/2 tsp. garam masala powder
3-4 tsp. cooking oil
1 tsp. pure ghee
1 cup water

Methi Egg Curry

1. Coarsely grind tomato, garlic, coriander leaves, green chilies, kasoori methi, salt, red chili, turmeric and coriander powder in mixer.
2. Heat oil in pan and pour the ground mixture and fry till it leaves oil or water is reduced to nil.
3. Add boiled eggs and fry till eggs turn slightly brown, add desired amount of water to make thick gravy.
4. Add pure ghee, boil for 5 minutes and serve hot garnished with onion rings and naan/roti.
   Serves: 4
   Preparation time: 25 minutes