|
|
|
|
|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
Vegetarian
|
Servings |
|
3
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
6 eggs
|
|
2 small red onions, finely chopped
|
|
1/2 tsp crushed garlic
|
|
1 green chilly, split in half, seeds removed
|
|
2 tomatoes, finely chopped
|
|
handful of coriander leaves, finely chopped
|
|
2 tsp of salt
|
|
1/2 tsp of turmeric
|
|
1/2 tsp of chilly powder
|
|
|
|
1 heaped tsp of cumin and coriander powder
|
|
juice of 1/2 a lemon
|
|
1 tbsp tomato ketchup
|
|
1/2 glass of water
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Boil the eggs for 8 minutes so they are hard boiled. In another
pan, heat the oil and brown the onions.
|
|
|
Add the tomatoes, garlic, chilly, spices, salt and ketchup and a
little water and cook for 3-4 minutes. Meanwhile shell the eggs
and cut into thirds.
|
|
|
Put the eggs into the mixture, add the 1/2 glass of water and
cover. Let it cook for about 10 minutes until the sauce/gravy is
thick.
|
|
|
Uncover and pour in the lemon juice, sprinkle the coriander on
top and serve.
|
|
|
Originally Submitted
8/18/2009
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Egg Curry recipe to your own private DesktopCookbook.
|