**Ingredients:**
- 4-6 eggs
- 2 onions, finely hacked
- 2 tomatoes, finely hacked
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 2-3 green chilies, cut
- 1/2 cup plain yogurt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red stew powder (adapt to wanted heat)
- 1 teaspoon garam masala
- 2-3 tablespoons cooking oil
- Salt to taste
- New coriander leaves for embellish
**Instructions:**
1. **Boil the Eggs:**
- Place the eggs in a pot and cover them with water.
- Heat the water to the point of boiling, then decrease the intensity and stew for 10-12 minutes.
- Eliminate the eggs, cool them in chilly water, and strip. Put away.
2. **Prepare the Curry Base:**
- Heat oil in a dish or skillet over medium intensity.
- Add cumin seeds and let them splutter.
- Add the slashed onions and saute was until they become brilliant brown.
3. **Add Aromatics:**
- Mix in the minced garlic and ginger. Sauté for several minutes until the crude smell vanishes.
4. **Spices and Tomatoes:**
- Add coriander powder, turmeric, red bean stew powder, and green chilies. Mix well.
- Add the slashed tomatoes and cook until they become delicate and the oil begins to isolate.
5. **Yogurt and Water:**
- Decrease the intensity and add yogurt. Blend it in completely to abstain from coagulating.
- On the off chance that the blend is excessively thick, add a little water to accomplish the ideal consistency.
6. **Cook the Eggs:**
- Slice the reduced eggs down the middle and delicately add them to the curry.
- Allow the eggs to stew in the curry for around 5-7 minutes.
7. **Season and Finish:**
- Season the curry with salt and garam masala.
- Stew for a couple of additional minutes until the eggs retain the flavors and the curry thickens.
8. **Garnish and Serve:**
- Decorate with new coriander leaves.
- Serve hot with rice or naan.
Partake in your natively constructed Fiery Egg Curry.
