Of cool weather and egg curry

We just came back from a short trip up the hills, and it was a really lovely place. Rolling hills, a big soccer field with two small goal posts for kids to run around. A little stream on the grounds, and lovely, lovely cool weather, and nice blue skies. Speaking of cool weather, for some reason, curry is something I crave when the weather is cold. Few years back, we used to meet up regularly with a group of students from India who could not eat pasta, or the local food. So we tried cooking various types of curry recipes, and here is one that we liked and found it hard to stop eating. Egg Curry 6 eggs, hard boiled, peeled 2 yellow onions, finely chopped 3 cloves of garlic, finely chopped 2.5 cm ginger, finely shredded 3 tsp ground coriander 2 tsp ground tumeric 1 tsp chili powder **4 tomatoes, diced 1/2 cup hot water 4 tbsp oil or ghee 1/2 tsp garam masala Salt to taste 1. Heat the oil in a pan. Fry the onions, garlic and ginger till soft and golden. 2. Add coriander, tumeric and chili powder and fry for a minute. 3. Add tomatoes and season to taste. Stir over medium heat. 4. Add hot water, cover and simmer till gravy thickens. 5. Stir in the garam masala and the eggs. 6. Bring to boil, then remove from heat. Serve it piping hot with nice, warm fluffy rice. Lots of it. And sliced cold cucumbers. ** Improvision: - Instead of fresh tomatoes, I used two cans of tomatoes and blended them to a pulp before adding them in. - Here the recipe suggests 6 eggs. You can add up to 8 or 10 eggs for this amount of sauce base. - I put in whole peeled hard-boiled - as it is easier to keep till the next day if there are leftovers. Enjoy :)