Egg Curry Masala

Coriander, Red Chilli, Cumin, Bengal Gram, Turmeric, Fenugreek, Garlic, Black Pepper, Caraway Seeds, Dry Ginger, Cloves, Nutmeg, Cardamom,  Cinnamon, Mustard, Bay Leaves, Salt

1. Cut 5-6 boiled eggs into pieces.

2. Saute 3 chopped onions in 3 tbsp of edible oil until it turns golden brown.

3. Add 3 chopped tomatoes and saute for 5 minutes. Add 5tbsp of Agara Egg Curry Masala.

4. Add water and cook it until oil separates. Add the cut egg pieces and 1 cup coconut paste. Simmer for 5 minutes and serve.

12 Months from Packing

Store it in an air tight container, away from direct sunlight. Use only dry spoons.