Egg curry -- Bombay style

12 hard-boiled eggs, shelled
2 medium onions, chopped fine
1/2 c. ghee or any cooking oil
2 tsp. cumin seeds
1 tsp. turmeric powder
2 tsp. ground coriander
1-4 to 1/2 tsp. cayenne pepper or to taste
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. ground cloves
1/2 tsp. ground black pepper
salt to taste
1 c. water
2 large potatoes, peeled, cut into bite size

Heat oil and fry onions with cumin seeds until onions turn light brown. Stir in rest of spices and salt and fry together 2 more minutes. Add potatoes and eggs, mix well then pour in water and bring to boil. Reduce heat, cover and simmer 15 minutes or until potatoes are cooked and curry sauce thick. Serve opposite to rice. Serves 6.

Source: American Lebanese Christian Women's Society of Chicago, "The Fest of All Worlds" (no date given).