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Ingredients
  • subheading: For the masala:
  • 1 tablespoon ghee
  • 1 teaspoon mustard seeds, preferably black, but white will do
  • 1 large red onion, thinly sliced
  • 1 serrano chili, thinly sliced
  • 1  (1-inch) piece fresh ginger, peeled and cut into matchsticks
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon turmeric
  • ½ teaspoon Kashmiri chili powder (or paprika)
  • ½ teaspoon garam masala
  • 4 curry leaves (see recipe note)
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 medium tomato
  • 2 tablespoons chopped  fresh cilantro
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon ketchup
  • ¾ cup water
  • 4 hard boiled eggs, peeled and halved
  • subheading: For the tadka:
  • 1 teaspoon ghee
  • 1 (1-inch) piece fresh ginger, cut into matchsticks
  • ½ teaspoon whole cumin seeds
  • subheading: For serving:
  • Fresh coriander
  • 1 lime, halved
  • Roti or rice
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