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Egg Curry


4 eggs, boiled and halved
1/2 lbs. cooked potatoes cubed.
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Chilli powder (optional)
1/2 lbs. tomatoes, pureed
coriander leaves
1 tablespoon oil
1 tsp. salt or to taste


Heat oil in a small non-stick frying pan (or skillet) and fry the cumin seeds for half a minute, before adding the potatoes and tomatoes, salt and turmeric and chilli powder.
Cook until done (about 10 minutes), add 1/2 cup warm water, boiled eggs and simmer, then garnish with cilantro/coriander and serve.

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