Minty Egg Curry

I am on a spree to experiment cooking with just about 1 tbsp or less oil. It is fun , exciting and satisfactory when the results of these experiments are just too good. Taste and health must go hand in hand to keep everybody in the family happy including myself. Tried making this curry practically using all the ingredients made at home , spices especially which gives out a good aroma and amplifies ones taste bud!!!!!

Ingredients Required:

Ingredients	Quantity
Eggs (Hard boiled)	5
Tomatoes (small)	2
Onion (Medium sized)	1
Garlic pods	6 to 8
Ginger grated	1 tbsp
Cardamom stick	1
Green cardamoms	2 to 3
Cloves	2
Cumin seeds	1 tsp
Fennel seeds	1tsp
Black pepper corns	1 tsp
Bay leaf	1
Dry Red Chillies	2
Mint leaves chopped	1/4 cup
Oil	1 tbsp
Turmeric	1 tsp
Salt	To taste

Please Note: 1) *Dry roast cardamom, cloves, cumin seeds, fennel seeds, black pepper corns, dry red chilli until these turn light brown in colour and releases strong aroma. Allow these to cool and dry grind these to make a fine powder.

2) The amount of red chillies used here is 2 however depending on your liking you may increase it. I personally prefer it to be mild.

Method of Preparation:

• In a wok pour a little water and add tomatoes, onions, garlic pods and ginger. Bring these to a boil for 5 to 8 minutes.
• Allow it to cool and then place them in a blender and make a fine paste.
• In a frying pan add 1 tablespoon oil and once its warm fry the hard boiled eggs evenly, once it’s slightly brown remove and set aside.
• In the same pan with the remaining oil add bay leaf, once it starts spurting add the above paste and sauté for some time, to this add the * fine powder, turmeric and salt ; mix well and keep stirring. Add water according to the consistency you want for the gravy (I prefer medium gravy). Once it starts boiling add the boiled eggs and cook for a minute or two with the lid covered. 
• Add chopped mint leaves to it and minty egg curry is all set to be served with roti or rice.