- 6 hard boiled Eggs
- 1 Onion
- 60 gms Ghee
- ˝ cup Water
- ˝ tsp Garlic paste
- 250 gms Tomatoes
- 1 tbsp Lemon juice
- 1 tbsp Curry powder
- Peel eggs and cut into half lengthwise.
- Melt ghee in a frying pan, sauté onions and garlic until onion is tender. Add curry powder, sauté one minute.
- Now add tomatoes, lemon juice and water and bring to boil. Reduce heat to low, cover, simmer for about 10 minutes.
- Add eggs, cook until heated through.
Tip: To store eggs longer crack open the eggs and add individually to an ice cube tray. When completely frozen, put the egg cubes in a sealed freezer bag and use as needed.