How to make it

  • Place the tomatoes and juice in a large mixing bowl. Add the ginger, garlic, chilli powder, salt, ground coriander and ground cumin and mix with a spoon. Try not to break the tomatoes.
  • Heat the oil in a saucepan. Add the onion, mustard, fenugreek and cumin seeds, and the dried red chillies, and stir-fry for about 1 minute, until they give off their aroma. Remove the pan from the heat to let the oil cool down.
  • Add the tomato mixture to the spicy oil mixture and return the pan to the heat. Stir-fry for about 3 minutes, then reduce heat and cook, half covered, stirring frequently, for 7-10 minutes.
  • Sprinkle over some or all of the lemon juice. Taste the curry and add the remaining lemon juice if required.
  • Shell the eggs, wash them, quarter them and add them to the curry.

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