12 December 2012,21:56 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a saucepan. Add all the seeds and the dried red chillies, stir-fry for about a minute. Remove the pan from the heat.
  • Add the tomato mixture to the spicy oil mixture and return to the heat.
  • Stir-fry the mixture for about 3-5 minutes, simmer to low flame and cook for 10 minutes, stirring occasionally.
  • Sprinkle over the lemon juice.
  • Transfer the tomato curry to a serving dish, set aside and keep warm until required.
  • Shell and halve the hard-boiled eggs, then gently add them to the tomato curry.
  • Garnish with fresh coriander leaves and serve hot.


  • 25 ml Cooking oil
  • 2 tablespoon lemon juice
  • 3 eggs, hard-boiled
  • ½ teaspoon onion seeds
  • ½ teaspoon mustard seeds
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon white cumin seeds
  • 3-4 dried red chillies
  • Fresh coriander leaves

Tomato Mixture - Blend Well

  • 500 grams, can tomatoes
  • 1 inch fresh ginger root, chopped finely
  • 4-6 fresh garlic cloves, crushed
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • Chilli powder and salt, to taste

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