A easy and very tasty egg curry that will add colour to your platter.
Boiled eggs – 4
Spring onion – 3 stem
Green chili – 2
Fenugreek seeds -1/2 tsp
Blend spring onion and green chilies to smooth paste.
In a pan heat oil and add fenugreek seeds, let it splitter.
Add the paste and cook till the water evaporates.
Add salt and water and cook for 2 mints.
Then into this put the cut boiled eggs and it’s ready to serve.