Dim Telani (Egg Curry)

Serves three to four people.

Ingredients:

• Eggs - 4
• Chopped onions - 1 cup
• Chopped garlic - 1 teaspoon
• Ground turmeric - ½ teaspoon
• Chili powder - ½ teaspoon
• Fried cumin powder - ½ teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
• Green chili - 4 to 5
• Salt - 1 teaspoon (as needed)
• Oil - ½ cup

Preparation:

• Heat oil in a large pan and brown the onions.
• Add the garlic, panchforon, turmeric, chili powder, salt and 2 teaspoons of water, and mix thoroughly for 2 to 3 minutes.
  
• Now add the green chilis and a cup of water.

• Once the sauce starts boiling, crack and gently drop each egg over the sauce.
• Keep over medium heat.

• Once the egg mixes in with the sauce, and the gravy thickens, turn off the heat.
• Garnish with cumin powder and serve hot.