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Instructions |
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Boil the eggs on salt water for about 20 to 30 mnts.
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Add oil on a cooking pot, fry onions until golden brown. Add the tomato sauce and cook for around 5 to 10 mnts.
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Add the rest of the ingridients and cook the sauce for 1/2 an hour to 40 mnts, until all the spices are well blended and you get a slightly tick sauce.
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Add the boil peeled eggs to the sauce (you can slightly fry the eggs,optional), cover and cook for 5 mnts.
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Serving
Suggestions |
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Garnish the egg curry with chopped corriander and chillies,serve with bread or rice.
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Originally Submitted
3/23/2011
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