Serving
(click to enlarge)

 Egg Curry with Peas
Nepal   -   Phul Ko Tarkari
Serves:
Effort:
Sched:
DoAhead:		 2 break  
**
35 min  
Some
This recipe makes a fine scrambled egg breakfast. I'm not sure how or when Nepalese serve this dish, but it wouldn't be for breakfast. Chickens and eggs are very costly all over the Indian subcontinent and reserved for special occasions. This recipe will serve two for breakfast alone, 4 with sausages (but that wouldn't be exactly Nepalese).





*
*
*
*
*
* 		6
3/4
5
2
1
1/2
1/4
1/8
2/3
1
1/4
1-1/2 		lg
c
oz
cl
in
t
t
t
t
t
t
T 		Eggs
Peas, green
Onion
Garlic
Ginger root
Cumin seed
Corriander seed
Turmeric
Salt
Chili Powder (1)
Garam Masala
Butter or Ghee
    Prep   (15 min)
  1. Beat Eggs moderately.
  2. Thaw Peas (presuming they're frozen) and crush them lightly.
  3. Chop ONION fine.
  4. Crush GARLIC. Crush GINGER (use your kitchen mallet). Mix.
  5. Grind as needed and mix together All * Spices.
    6. Run   (20 min)
  6. In a spacious sauté pan heat Butter over moderate heat and fry Onion stirring until light golden, then stir in Garlic and Ginger.and continuing frying until onions are dark golden. Be patient and turn the heat down as you go, there should never be any smoke.
  7. Fish out the Ginger and Garlic and discard.
  8. Stir in Spice Mix and fry stirring another 1/2 minute.
  9. Slowly stir in Eggs until they are well distributed. Continue to cook over low heat stirring frequently for about 5 minutes, then stir in the Peas for about 2 minutes (longer if they were fresh, frozen are already cooked).
  10. Serve warm.
NOTES:
  1. Chili Powder:   Since this is a northern dish, relatively mild, flavorful Kashmir powder is appropriate - or use what you want and adjust heat to your desired level. 1 t Kashmir makes this dish very mild, 1 t Reshampatti, not so mild. For details see my Chili Page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch

ibd_eggcurry1 100118 nc73
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