Anday ka Salan

Method

1. Boil the eggs for 10 minutes, cool them in cold water and peel. Make 3–4 shallow cuts in each egg so the masala can get in.
2. Heat the oil, add the ¼ tsp turmeric and pinch of salt and fry the eggs for 2–3 minutes, turning, until light golden. Lift them out.
3. In the same oil, fry the onions for 8–10 minutes until golden. Add the ginger-garlic paste and fry for 1 minute.
4. Add the tomatoes, salt, chilli, turmeric and coriander powder and cook for 5–7 minutes until soft and the oil separates.
5. Take the pan off the heat, stir in the yogurt, then put it back and cook for 3–4 minutes, stirring, until the oil rises again.
6. Add 1½ cups water and bring to a boil. Add the eggs, cover and simmer on low heat for 10 minutes.
7. Sprinkle the garam masala, green chillies and coriander.