Soft-spiced hard-boiled egg curry

Ingredients

• 4 hard-boiled eggs
• 1 tablespoon of vinegar
• 1 tablespoon of soy sauce
• ½ teaspoon of white and black pepper
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1 tablespoon of onion paste
• 1/4 cup of cilantro powder
• 1/4 cup of ground cumin
• 4 green chili peppers in pastry
• 5 bay leaves
• 3 small green cardamom pods
• 4 small pieces of cinnamon
• 1 tablespoon of ghee
• 240 ml of oil paint
• 6 onions, diced
• 1 tablespoon of sugar
• 1 tablespoon of lemon juice
• 1/4 teaspoon of garam masala
• salt
• water

Pierce the eggs with a fork in a plate. Add the vinegar, soy sauce, and pepper, then let them marinate for 20 minutes.

In a saucepan, heat a small amount of oil paint with the ghee. Add the cinnamon, cardamom, and bay leaf, and let it simmer.

Place the eggs in a pot, then cover them with water. Set aside in a bowl.

Using the same oil paint, gild the onions and remove half of each for the filling.

Add all the spices, sugar, lemon juice, and salt, and cook until the oil rises to the surface.

Place the eggs with the green chili peppers, cover, and let cook for 4 minutes.

Once the sauce has thickened, add the garam masala.

Before serving, garnish with golden onions and serve hot.