Egg-Drumstick (Saragwa) Curry

I visit this blog frequently, both for the quality of pictures and the absolutely delicious recipes. I have tried many of the featured recipes and have never been disappointed. When I saw this recipe I knew I had to try it. This recipe is a keeper - the crunchy drumsticks complimented the creamy texture of the eggs. Try it once and you will be hooked.
Fresh drumsticks are a delight to taste, but I didn't have any, so I used frozen ones (easily available at your local Indian grocery store). Served with Rice and raita, this was a hearty and comforting meal.

6 eggs, boiled, shelled and gently slit lengthwise
10 drumsticks, cut into 2
1 large onion, chopped
1 large tomato, chopped
1 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
Chopped cilantro leaves for garnish
1 tbsp oil
For the tadka / tempering1/2 mustard seeds
1 dry red chillibroken into 2
3 garlic cloves, crushed
1 sprig fresh curry leaves

Heat 1 tsp oil in a pan, and add the boiled eggs. Cook for 1-2 minutes on medium heat, tossing them occasionally. Sprinkle a pinch of turmeric powder and mix well. Remove and keep aside.
In the same pan, add the drumstick and cook for a minute. Remove and keep aside.
Add the remaining oil, add the mustard seeds. When the seeds begin to pop, add the dry red chilli, crushed garlic cloves and curry leaves and cook for a few seconds.
Now add the onions and cook till they turn pink. Add the chilli powder, coriander powder and salt, and mix well.
Add the chopped tomatoes and drumstick pieces and cook for 2-3 mts, stirring frequently.
Add the eggs and mix well. Cover and cook on low heat for about 2 minutes.
Add 2 cups of water, increase the heat to high and bring to a boil. Reduce heat to medium and cook covered till the gravy thickens, about 10 minutes.
Garnish with fresh coriander leaves and serve with rice and raita. Enjoy !!