Chinese Egg Curry

Ingredients

• • Eggs (boiled) - 4
• • Eggs (beaten) - 2
• • Spring onions - ½ bunch
• • Ajinomoto - ¼ teaspoon
• • Ginger (minced) - ½ teaspoon
• • Tomatoes (finely cut) - ½ cup
• • Butter - 1 ½ tablespoons
• • Salt - as required
• • Chilly powder - ½ teaspoon
• • Garam masala powder - ¼ teaspoon (optional)

Method

• 1. Cut onions length wise and onion stalks into ½ inch piece.
• 2. Reserve one or two stalks for garnishing.
• 3. Heat butter and saute onions with ajinomoto.
• 4. After one minute add minced ginger and finely cut tomatoes.
• 5. Keep stirring in medium flame till tomatoes become soft.
• 6. Add onion stalks and fry for another minute.
• 7. Pour little water with enough salt, chilly powder, sugar and masala powder.
• 8. Allow it to boil. Prick boiled eggs with a fork and slip it into the boiling gravy.
• 9. Reduce flame completely. Pour beaten eggs little by little stirring constantly.
• 10. After few minutes, remove from fire and garnish with finely chopped spring onion stalks.