Bengali egg and apple curry

Ingredients

• 4 eggs
• 2 pieces of garden-grown apple
• 150 g of chopped onion
• 1 tablespoon of garlic paste
• 1 tablespoon of ginger paste
• 1 chopped tomato
• 3 to 4 green chili peppers
• 1 teaspoon of cumin seeds
• One bay leaf
• 1 tablespoon of ground cumin
• 1 tablespoon of dried cilantro
• 1 teaspoon of turmeric powder
• 1/4 teaspoon of garam masala
• 3 tablespoons of mustard oil paint
• salt
• water

Boil the eggs, peel them, lightly score the surface, and rub with a little salt and turmeric. Then, fry them and set aside. Also, lightly fry the apple pieces.

Heat the oil paint in a pot, and add the cumin seeds and bay leaf.

Add the onion and cook until softened. Then add the ginger paste and garlic paste, and stir to combine.

Add the tomatoes, green chili peppers, cumin, cilantro, turmeric, and salt, then thoroughly mix all the spices together.

When the oil paint separates from the spices, add the golden-brown apples, mix well, and then add enough water to achieve the desired consistency.

When the ground apples are almost cooked, add the beaten eggs and cook for another moment.

Once the sauce thickens, sprinkle in the garam masala and remove from the heat.