Egg Curry

Eggs boiled for 10 minutes, shelled and halved (1 egg per person)
1 large onion chopped very fine
2 tomatoes chopped very fine
Tomatos puree 1 tbsp (optional)
Ginger and garlic paste about 1 tsp each
2 tsp curry powder (add more if required) or t tsp sambar powder if you have it
½ tsp turmeric powder
Freshly chopped coriander
Salt to taste and oil for frying

Heat oil and fry chopped onion. When golden brown add the chopped tomatoes, ginger/garlic paste and spice powders. Let all the spices mix well and cook till the mixture is soft (about 5-8 minutes). Add about ½ cup or more of hot water to this mixture (depending on how much liquid you would like it to have), and when it starts to bubble slowly immerse the eggs into the pan, yolk facing downwards. Spoon the sauce mixture from the pan over the eggs so that it mixes into the sauce. Turn down heat and simmer for about 5 minutes to let the sauce seep into the eggs. Sprinkle with fresh coriander, add salt to taste and turn off heat.