Egg Curry with Cucumber Raita

Ingredients

• 6 large eggs
• 2 tbsp ghee
• 1 onion, thinly sliced
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 2 green chillies, minced
• 1 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 tbsp coriander powder
• 400g crushed tomatoes
• 150ml coconut milk
• 1 tsp salt
• For raita: 200g Greek yogurt
• 1 cucumber, diced
• 1 tsp cumin powder
• salt and pepper
• fresh mint

Method

1. Boil eggs for 8 minutes until yolks are fully set; cool, peel, and halve.
2. Temper cumin and mustard seeds in ghee; sauté onions until crispy.
3. Add ginger, garlic, and chillies; cook 1 minute.
4. Sprinkle turmeric, chilli powder, and coriander; stir briefly, then add crushed tomatoes and coconut milk.
5. Simmer 5 minutes; gently add egg halves and cook 3 more minutes until heated through.
6. Mix yogurt, cucumber, cumin powder, salt, and pepper for raita; serve alongside curry.