Egg Curry with Vegetables

Ingredients:

• Cauliflower 250 grams cut into florets.
• 4 medium size tomatoes chopped into pieces.
• 2 big potatoes cut into cubes
• 1 carrot sliced.
• Green peas (quantity as much as you like).
• 3 small onions whole (in this recipe my mum has used three but the quantity can be increased or decreased depending on the number of people you would like to feed).
• 3 boiled eggs.
• One teaspoon ginger paste.
• One table spoon coriander and cumin seed mix powder.
• A bit of turmeric powder.
• One medium size onion chopped for the gravy.

Method:

• Heat oil in a kadhai or wok; add half a teaspoon of whole cumin seeds.
• Once the seeds begin to splutter, add chopped onions.
• Fry till it (the onions) turn brown.
•  Add the cauliflower, potatoes, green peas, chopped tomatoes and salt. Stir and cook till the vegetables soften a bit.
• At this stage add the carrots and stir, and then add the whole onions. Add salt and stir.
• Now add ginger paste, coriander & cumin seed mix powder, a bit of turmeric powder, and Kashmiri chili powder.
• Stir well, add water and bring to a boil. At this point add the hard boiled eggs.
•  Add half teaspoon of sugar. Do not overdo it for the dish may become too sweet.
• If you wish you may dry grind one green cardamom, two or three cloves, and one small stick of cinnamon (grind together) and add this powder to the dish.
• To further enhance the taste, you may garnish with cashew nuts or add the cashew nuts at the time of cooking so that the nuts are cooked and blend well with the other ingredients.