Egg Curry and Basmati Rice

Ingredients

• 4 eggs
• 4 cloves of garlic
• 1 small piece of ginger
• 2 bell peppers, chopped
• 1/4 cup corn oil
• 2 onions, chopped
• Salt, to taste
• Pinch of turmeric
• 1 tbl. garam masala (mixed ground cinnamon, cloves, cardamom, cumin seeds, black pepper, red chili powder, dry coriander powder)
• 1/2 tsp. dry mango powder
• 2 bay leaves
• 2 tomatoes, chopped
• 1/4 cup plain yogurt
• 1 (8-oz.) can tomato sauce
• 1/4 tsp. sugar
• Chopped cilantro for garnish
• *Basmati Rice

Directions

1. Hard cook the eggs and remove the shell.

2. Process garlic, ginger and bell pepper in a blender or food processor to make paste.

3. Heat oil in a pan, lightly fry eggs on all sides. Take out and cut them in halves. Put them aside.

4. Add chopped onions in the pan and sauté until golden brown. Add garlic-ginger-bell pepper paste. Continue to sauté for 2 minutes.

5. To this, add salt, turmeric, garam masala, dry mango powder and bay leaves. Sauté for 2 minutes.

6. Add chopped tomatoes, yogurt, tomato sauce, sugar and allow to simmer. Cook until gravy becomes thick. Add eggs. Bring to boil and simmer for 3 minutes.

7. Remove bay leaves and serve over *Basmati Rice and garnish with chopped cilantro.

Serves 2.

*Basmati Rice http://recipesunlimited.barefootkat.com/recipe.php?recipeid=1192&listtype=

*Source – The Advocate – Baton Rouge, Louisiana