Egg Vindaloo

Ingredients:

~ Egg (boiled, shelled & cut in halves lengthwise) - 4.

~ Ghee - 3 tbsp.

~ Onion sliced - 2.

~ Potato (boiled, cut in medium size cubes) - 2.

~ Tomato - 1.

~ Green Chilli (slit) - 2.

~ Ginger  - 1" piece.

~ Garlic - 5 pods.

~ Coriander seeds- 1 tbsp.
~ Cumin (Jeera) seeds - 1/2 tsp.

~ Dry Red Chilli - 4.
~ Cinnamon - 1 piece.

~ Garam Masala powder - 1 tsp.

~ Vinegar - 2 tsp.

~ Tomato Ketchup - 1 tbsp.

~ Pepper - 10.

~ Turmeric powder - 1 tsp.

~ Maggie cube - 1.

~ Coriander leaves chopped - for garnish.

~ Salt - as per taste.

Method:

~ Grind Red chilli, Garlic, Ginger, Turmeric powder, little Vinegar, Coriander seeds,
   Cumin seeds, 1 sliced Onion and Salt to make a fine paste. Remove this paste in a
   vessel and keep aside.
~ Grind Tomato along with Tomato Ketchup to make a fine puree.
~ Heat Ghee in a Pan, fry the Egg halves to slightly brownish, on both sides and keep
   the fried Egg halves aside.

~ In the same Pan, fry half the remaining sliced Onions until golden brown.
~ Now add Cinnamon, Ground Masala, Tomato puree and cook for around 5 minutes.

~ Add Maggie cube, Vinegar, Garam Masala powder and cook for around 2 minutes.

~ Add Potato pieces, sufficient water and cook till the gravy thickens.
~ Add Green Chilli, remaining sliced Onions and cook for sometime.

~ Garnish with chopped Coriander leaves and serve hot with Rice or Roti.