"Sunday Ho Ya Monday Roj Khao Ande"..............we all have seen that advertisement in our childhood. Me and my husband both are egg lovers. Whenever I don't like to cook anything I reach out for the eggs in our refrigerator and yes, they never disappoint me. Egg is a very versatile cooking ingredient. You can cook it the way you like and it tastes good in any form you cook either its poached, scrambled, omelette, boiled, or in a curry . Yesterday it was a very dull day for me and I wasn't feeling to cook anything and suddenly this Egg Curry struck in my mind which wouldn't take much time to cook and pairs well with anything starting from naan, paratha, chapati, fried rice or simply a bowl of steamed rice. For this recipe you need hard boiled eggs. You would have noticed, usually eggs get cracked while boiling or at times even after boiling you have hard time to peel them off. It's due to the temperature. When you take out eggs from the refrigerator and put it in boiling water it tends to crack. So here is the trick which I learnt. Take a pan with cold water, dip the eggs in it and add a teaspoon of salt (this will prevent the eggs from cracking). Place the pan on low heat. After 5-6 mins increase the heat to medium and let it boil for 7-8 mins. Remove the pan and run the eggs under cold tap water. So, here you are with the easily peeled hard boiled eggs. Now let's start with our recipe: Ingredients: 1. Hard boiled eggs: 6 2. Onions (medium sized): 2 3. Potatoes (medium sized): 2 (cut into wedges) 4. Tomatoes (medium sized): 3 (chopped) 5. Cumin seeds: 1/4 tbsp 6. Garlic (crushed): 8-9 cloves 7. Green chilies: 4 (adjust to your taste) 8. Turmeric powder: 1/2 tbsp 9. Kashmiri red chili powder: 1/2 tbsp 10. Salt to taste 11. Oil for cooking 12. Cilantro (Coriander leaves) for garnishing Method: 1. Boil the eggs as explained above. 2. Peel the eggs (I like to make a slit on the eggs for salt and other spices to get in easily) and potatoes, sprinkle a pinch of salt and turmeric powder and set it aside for 5-6 mins. 3. Heat oil in a pan on medium heat. Fry eggs and potatoes till they get a nice golden hue. 4. In the same pan add some more oil (if required), add the cumin seeds, let them crackle, now put the onions and fry them until they are translucent. 5. Its time to add in our main ingredient i.e Garlic. You can use garlic paste too but garlic tastes best when its crushed. You can use your mortar and pestle or garlic crusher for this. Cook for 2-3 mins. 6. Add the tomatoes and cook till they get nice soft and pulpy. Add green chilies, salt, turmeric powder, kashmiri red chili powder. Cook for another 5-6 mins or until the oil gets separated. 7. Add half cup of water, cover the lid and cook for 1-2 mins. Add the fried eggs and potatoes. Cook for another 2 mins. 8. Remove the pan from heat. Garnish it with cilantro and serve hot with rice or chapati. Note: For regular updates just click the "Like" button on my Facebook page: https://www.facebook.com/pages/Flavors-Of-My-Plate/737185573034586?ref=hl You can also follow me on: Instagram: http://instagram.com/ananyabhowmick Twitter: https://twitter.com/flavorsofmyplat If you want the recipe in Bengali, Gujarati, Hindi, Tamil, Telugu, Urdu (or any other language) click on the Google Translate button on the left side.