Egg Curry

Directions

1. 1
   Pour 1 cup water, the yogurt, tomatoes, chickpea flour, ginger, curry powder, and salt into a blender in the order listed.
2. 2
   Blend for at least 2 minutes or until you have a smooth sauce.
3. 3
   Put the oil into a wide pan and set over medium-high heat.
4. 4
   When hot, put in the cumin and mustard seeds.
5. 5
   As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
6. 6
   Wait about 5 seconds and take the pan off the heat.
7. 7
   Pour in 1 cup water and then the curry sauce from the blender.
8. 8
   Stir and put the pan back on the heat, turning it to medium.
9. 9
   Bring the sauce to a simmer, stirring all the time.
10. 10
    Cover, turn heat to very low, and simmer gently for 15 minutes, stirring now and then.
11. 11
    Add the hard-boiled eggs and heat them through.