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Egg Curry

Egg Curry 6 eggs, hard bolied & halved 2 tbsp ghee or a neutral oil 2 tsp garlic, chopped 2 tsp ginger, grated 3 tsp coriander seeds, ground 2 tsp cumin 1 tsp tumeric 1/2 - 3/4 tsp red chilli powder 1/2 tsp garam masala 2 tsp salt ( I used 1 tbsp of salt) 1/2 cup water, divided 3-4 ripe tomatoes, chopped Heat the ghee or oil over medium high heat in a large enough pot. Add the onions and fry until soften. Then add the garlic, ginger, and spices except for the salt. Stir as it cooks for no more than 30 seconds. Add the tomotoes and the salt. Stir to combine. Add hald of the the water (1/4 cup) and bring the misture to a simmer. Cover the pot with a lid and let cook for a total of about 25 minutes, or until the mixture looks like a sauce. Add the the remaing 1/4 cup of water half way through. If you need to add more water, do so, just let it simmer until it turns into a sauce. Serve over rice, with chapatis, or over toast with cottage cheese.