Saturday, June 7, 2008

Indian Eggs And Chillies

Indian Eggs And Chillies
serves 4

6 large eggs
3 tablespoons vegetable oil
4 green chillies, slit lengthways
2.5cm/1in piece of fresh root
ginger, peeled and finely chopped
20 curry leaves
3 onions, finely sliced
3 tomatoes, sliced
1/4 teaspoon ground turmeric
1/4 teaspoon chilli powder
pinch of salt

• In a saucepan of water, slowly bring the eggs to the boil and simmer for 10 minutes until hardboiled. Drain, Remove the shells and set aside to cool.
• Heat the oil in a large pan and sauté the chillies, ginger and curry leaves for 2–3 minutes. Add the onions and fry until half-cooked.
• Add the tomatoes, turmeric, chilli powder and salt. Cook for whole eggs to the sauce, and mix gently until they are covered with the sauce. Remove from the heat, and serve hot with rice.

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