Soma's Bengali Egg Curry

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My Indian roommate taught me this simple, homestyle egg curry. It doesn't require a ton of ingredients and pairs well with naan or paratha.

Ingredients
- 2 yellow onions (diced)
- 2-3 diced tomatos 
- hard boiled eggs (about 6) 
- frozen peas
- 1-2 dried chilies 
- salt and pepper 
- tumeric
- sugar 
- ginger, shredded 
- 4-5 cloves of garlic, minced 

Hardboil eggs
1. Add eggs to pot and bring to boil
2. Let sit for 10-15 minutes (about 13 minutes is good)
3. Remove eggs and place in ice bath. Peel eggs. 

1. In a small pot, add cooking oil on medium heat add onions and cook until almost translucent, about 3-5 minutes. 
2. In a small bowl, make a tumeric garlic ginger paste by mixing all 3 together. I used about 1 teaspoon of tumeric, you can use a little more or less. You can add a tiny bit of water if it looks dry. 
3. Add tumeric paste to the pot and cook for additional 2-3 minutes. Add about 1/2 teaspoon of salt. 
4. Add tomatoes. Can you fresh tomatos or canned tomatos and tomato paste. Option to add 1-2 cinnamon sticks. Turn heat to low and cover pot, simmer for about 10 minutes. Add some extra salt to taste. Add about 2 pinches of sugar. 
5.  Turn heat up a bit and add hard boiled eggs. Cook for additional 2 minutes or so. 
6. Once almost done, add peas and then cover for 1-2 minutes. Add additional salt as needed. 


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