Egg Curry

3 tablespoons canola or vegetable oil

2 medium onions, finely chopped

½ teaspoon crushed ginger

½ teaspoon minced garlic

1 large tomato, chopped

½ cup tomato puree

½ teaspoon roasted, coarsely crushed cumin seeds

½ teaspoon roasted, coarsely crushed coriander seeds

½ teaspoon turmeric

Salt and red chili powder to taste

1½ cups water

1 teaspoon honey

8 hard-boiled eggs, peeled

In a medium pot, heat oil and add chopped onions, garlic and ginger. Saute until the onions are golden brown. Add chopped tomatoes and cook for 1 to 2 minutes. Add tomato puree, cumin, coriander, turmeric, salt and chili powder. Cook for another 2 to 3 minutes. Add water and honey, then cook the curry for 5-8 minutes.

Prick each hard-boiled egg with a fork so the flavors can enter the egg. Place eggs in the curry mix and stir, cook for 4 to 5 minutes on low to medium heat. Serve with basmati rice, naan (Indian bread) or garlic bread.

Serves four.