Methi Anda Curry (Fenugreek Leaves - Egg Curry)

Eggs - Boil 4 large Eggs in a pan filled with water for 20 minutes. After cooling, shell the eggs and make 3 - 4 slits halfway on them. Keep aside.

Spices - Heat 2 tbsp Oil in a saute pan. Once hot, add 1 tsp Cumin Seeds, 2-3 Cardamom Pods, 3-4 Cloves and 3-4 Peppercorns. Toss them till they start to sizzle and pop.

Veggies - Take a medium-sized Onion and 1-2 Green Chilies and finely chop them. Add them to the saute pan and fry till browned. Clean and chop a large Tomato and a cup fresh Fenugreek Leaves and add them to the pan too.

Spice Powders - Add Salt to taste, ¼ tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, ½ tsp of Coriander Powder and ½ tsp of Cumin Powder to the pan and mix well. Cook till the tomatoes are pulped and the oil comes out from the sides.

Curry - Beat 1 tbsp Yogurt in a cup of water and add it to the pan. Stir till the mixture is mixed well with the onion-tomato mixture. Allow it to come to a boil, and then add the slit boiled eggs to the gravy. Let simmer covered for a few minutes till eggs get infused with all the flavors. Remove from heat.

Serve hot with rice or rotis.