Egg Roast

This is a intuitive egg roast that I saw my m-i-l making. Its real yumm and full of masala flavours. Goes well with chapiti. Is a good option when you have unexpected guests.
Serves 3.

Ingredients
Eggs 3 or 4, hard boiled and then shelled.
Onion 1 big chopped fine
Tomato 1 small chopped fine
Chilli powder 1-2 tsp
Coriander powder 1 tsp
Garam masala to taste
Ginger garlic paste 1/2 tsp (optional)
Turmeric powder 1/4 tsp
Coconut milk powder 2-3 tsp (you can add milk cream instead)
Oil 1 tbsp
Saunf 1 tsp
Coriander leaves to garnish.
Salt to taste

Method

1. Heat oil in a kadai and once hot, add the saunf and saute for a few seconds.
2. Add onions and saute till they get translucent. Add tomatoes, ginger-garlic paste, chilli powder, coriander powder, turmeric powder, garam masala, salt and saute till oil separates.
3. Add 1/4 cup water and add the coconut milk powder. We dont want too much of gravy. The dish is semi-gravy. Simmer for a few minutes till the gravy looks rich and thick and still has some flow in it.
4. Slice the eggs vertically taking care not to crush the yellow and drop carefully in the simmering gravy,
5. Mix carefully and let it simmer for 4-5 mins. Garnish with chopped coriander leaves.

Let the dish sit for 10 mins so that the eggs absorb some of the masala. Serve hot with phulkas.