Egg Curry

1) Remove shell from eggs and cut into quarters. Heat ghee or oil in a saucepan. Saute onions, garlic and ginger until soft.

2) Stir turmeric, coriander, chili, cumin and salt thoroughly with the onions.

3) Fold in paradeis pulp, paradeis and 1/8l water. Cook without lid for 10 to 15 min.

gently until the sauce becomes creamy. Carefully fold in the eggs and garam masala and heat through.

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