Egg curry with MIlk

Ingredients:
100 gms / 4 eggs
2 cups water (to boil eggs)
1 cup / 250 ml milk
4 tbsp onion paste (2-3 large onions, made into a paste)
2 tsp ginger paste
2 tsp garlic paste
1 green chilli
2 tbsp white oil
1 ½ tsp salt (to taste)
1 bunch fresh coriander leaves, finely chopped

Method:
Add water and pressure-cook the eggs till 3 whistles. Drain water and de-shell the boiled eggs. Make 4 small slits with a knife on the outer edge of the eggs. Keep aside.
Chop the onions, put in a blender with a green chilli. Add 1 tbsp of water and blend to form a smooth paste.
Heat oil in non-stick deep bottomed pan / kadhai. Reduce flame and add the onion – chilli paste. Saute a little (make sure that the paste do not turn brown).
Add the ginger & garlic paste and stir well.
Gradually add the milk and keep stirring continuously. Add salt to taste and mix well.
Release the eggs in the gravy. Increase the flame and let the gravy thicken a bit. (You can add ½ cup water, if required).
Remove from flame and transfer the eggs in the serving bowl. Pour the gravy on top.
Garnish with the chopped fresh coriander leaves.

Serve with stuffed paranthas & green salads.