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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A Madhur Jaffrey recipe. Ingredients:
1/2 teaspoon cayenne pepper |
1/2 teaspoon ground turmeric |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon fresh lemon juice |
3/4 teaspoon salt |
fresh ground black pepper, to taste |
2 tablespoons vegetable oil |
1/2 teaspoon cumin seed |
5 tablespoons onions, peeled and finely chopped |
1 tablespoon fresh ginger, finely chopped |
1 cup canned tomato, chopped |
1/4 teaspoon sugar |
3 -4 tablespoons fresh cilantro |
4 hard-boiled eggs, peeled and cut into halves lengthwise |
Directions:
1. Combine turmeric, cayenne, ground cumin, coriander. lemon juice, salt, black pepper, and 1 TB water in small bowl. Mix.
2. Put oil in medium-sized, nonstick pan and set over medium-high heat. When oil is hot, put in cumin seeds. 10 seconds later, add onion and ginger.
3. Stir and fry till onion turns medium brown.
4. Add spice paste.
5. Stir and cook for 15 seconds.
6. Add tomatoes and sugar and bring to a simmer.
7. Cover and simmer gently for 10 minutes.
8. Add cilantro. Stir 1ce of 2ce.
9. Lay the cut eggs into the sauce and spoon more sauce over them. Cover and simmer gently for 2-3 minutes.
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