Egg Curry
~1/4 c canola oil
6 hard boiled eggs, halved
3 diced tomatoes
6 peppercorns
4-5 cloves
2 slightly crushed black cardomom
1/2 tsp cumin seeds
pinch turmeric
3 cloves of garlic
1 Tbls ground ginger
1/2 cup minced onion
3 tsp corriander
1 1/2 tsp papricka
salt to taste
To hot oil add cloves, peppercorns, cardomom, cumin, turmeric, garlic and ginger. Cook until seeds pop. Add onion, brown onions. When onion is brown, add tomatoes, coriander and papricka, salt to taste. Let cook down, if necessary add water and simmer covered. When gravy is thickened, add ccoked eggs, sort of floating halved eggs on the gravy. Cook about ten minutes to heat eggs and allow them to absorb some of the flavors.
The amount of spices can be varied according to taste. My friend who taught me this recipe never measures anything so the amounts are approximate anyway.
Karen
~1/4 c canola oil
6 hard boiled eggs, halved
3 diced tomatoes
6 peppercorns
4-5 cloves
2 slightly crushed black cardomom
1/2 tsp cumin seeds
pinch turmeric
3 cloves of garlic
1 Tbls ground ginger
1/2 cup minced onion
3 tsp corriander
1 1/2 tsp papricka
salt to taste
To hot oil add cloves, peppercorns, cardomom, cumin, turmeric, garlic and ginger. Cook until seeds pop. Add onion, brown onions. When onion is brown, add tomatoes, coriander and papricka, salt to taste. Let cook down, if necessary add water and simmer covered. When gravy is thickened, add ccoked eggs, sort of floating halved eggs on the gravy. Cook about ten minutes to heat eggs and allow them to absorb some of the flavors.
The amount of spices can be varied according to taste. My friend who taught me this recipe never measures anything so the amounts are approximate anyway.
Karen
