In a hurry? Why not cook a curry!!

Have you been through those days, when you made a huge pot of soup and ate it days on end??? I end up being in a situation like this a lot, because of a hectic work schedule, I rarely get a chance to cook a fresh meal everyday, so I make a big pot of a soup or curry and stash it in the fridge and keep altering it as long as it lasts :) I however was towards the end of my patience eating the same lentils and rice. I was really craving for something nice and spicy, at the same time I knew it had to be quick and easy, since it was a school night. I naturally turn to eggs when I think of a quick curry and there is was hot and spicy steaming standing on the table in 30 mins :) This is a dead simple curry, if you want to try cooking your own curry for the first time. Here's what you need, this is just a guide, use what ever herbs you can get your hands on and whatever spices you can find, this curry wont fail you. This portion feeds 2 well or a good leftover for 2 meals if you want to enjoy it alone :) This is what went in mine:

1. 4 Medium size eggs
2. 1 cup pasata (fine tomato puree), you can use a standard tomato puree if pasata is not readily available or puree fresh tomatoes, but try and use puree and not chopped tomatoes, this is what give the curry its body.
3. 1 small onion chopped finely
4. 2 cloves garlic finely chopped
5. grated ginger 1/2 teaspoon
6. 1/2 teaspoon chili powder
7. a good pinch of tumeric
8. a good pinch of asafoetida
9. 4-5 curry leaves
10. handful of chopped coriander
11. coriander powder 1 tea spoon
12. cumin powder 1/2 teaspoon
13. pinch of cumin seeds
14. salt and pepper to taste
15. pinch of sugar
16. 1 teaspoon garam masala.
17. 1 tbl spoon Oil, any of your choice, I took groundnut oil.

Lets get cooking :)

1. Hard boil the eggs. (Boil eggs for about 20 mins)
2. While the eggs are boiling prepare the curry base.
3. Heat up the oil, add the cumin seeds and curry leaves. Stand well back since these will sputter.
4. Add asafoetida and fry for a while.
5. Add onion, garlic and ginger and fry until brown.
6. Add rest of the spices and fry well.
7. Add Pasata  or any alternate base you intend to use for tomatoes.
8. Keep frying till you see the oil separating from the spices, this is when the curry base is ready and aromatic.
9. Add half of the coriander and stir till it softens
10. Add water if you would like a little thin curry, not more than a cup though, else the curry will turn bland.
11. Let the water simmer gently.
12. The eggs should now be boiled and out of their shells.
13. Slice the eggs or just cut them in halves what ever you fancy.
14. Introduce the eggs to the curry base that you have prepared and let the eggs and curry simmer for abot 5 mins.
15. Garnish with the left over coriander or basil and serve is with a nice bowl of steamed rice or roti else it tastes as good with a nice piece of bread.

Hope you enjoy cooking this as I did, leave me some comments if you know of better alternatives :)