Serving
(click to enlarge)

 Egg Curry
India - Undey Ki
Serves:
Effort:
Sched:
DoAhead:		 5
easy
3/4 hrs
Better
Eggs are expensive in India and respected as a featured item rather than a recipe ingredient as is so often the case here. This recipe for hard cooked eggs is excellent as a side to Indian dishes or as a made ahead breakfast neading only a little warming up.





10
1
1/2
2
8
1
1/2
3/4
1
3
1/2
#
in

oz
t
t
t
t
T
c 		Eggs
Onions
Ginger
Garlic
Tomato
Chili pwd (1)
Turmeric
Salt
Coriander seed
Oil
Water
    PREP
  1. Heat EGGS in water to cover until the water boils, then turn off the heat and set aside until cool. Peel. Cut 6 lengthwise slashes in each egg, through to the yolk but far enough from the ends so the egg holds together well.
  2. Cut ONION in quarters lengthwise then slice thin.
  3. Chop GARLIC and GINGER fine, mix,
  4. Chop TOMATO small, mix with TURMERIC, CHILI POWDER and SALT.
  5. Grind CORIANDER and add to tomato mix.
    6. RUN
  6. Select a covered sauté pan large enough to hold all your eggs in a single layer with room to move them around. Heat OIL and fry Onions stirring until light golden, then stir in Garlic Mix and continue frying until garlic shows color.
  7. Stir in Tomato Mix and fry stirring until tomatoes are softened, then stir in EGGS until well coated. Add 1/2 cup WATER, cover and simmer 10 minutes stirring occasionaly and adjusting water as needed for the sauce thickens you want.
NOTES:
  1. Reshampatti chili powder in this measure is a good choice a softly spiced dish.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    3. isd_eggcurry1.html 041016 ok ivc28

©Andrew Grygus - ajg@aaxnet.com - Linking and non-commercial use permitted
All trademarks and trade names are recognized as property of their owners