Egg and Peas Curry

Ingredients

• 4 hard boiled Eggs
• 225g fresh or frozen Peas
• 2 sliced Onions
• 2 sliced Tomatoes
• 2 Bay Leaves
• 2 Cloves
• 2 Cardomons
• ¼ teaspoon Tumeric Powder
• 85g Ghee or Butter
• 225ml Water
• Salt to taste

Method

1. Fry onions in ghee until light brown.
2. Add all other ingredients except eggs and peas.
3. Cook the mixture for 3 - 4 minutes on a low heat.
4. Add peas and water and cook until peas are tender.
5. Cut eggs in halves and add to the curry just before serving.
6. Serve it hot with chappaties, parathas or rice.