Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

August 6, 2008

EGG VINDALOO

Serves 6 Preparation time 45 minutes Ingredients 6Hard boiled eggs shelled 2 onions chopped 2 teaspoons chilly powder ½ teaspoon […]

Serves 6

Preparation time 45 minutes

Egg VindalooIngredients

6Hard boiled eggs shelled

2 onions chopped

2 teaspoons chilly powder

½ teaspoon turmeric powder

2 teaspoons ginger garlic paste

1- teaspoon cumin powder

½ cup tomato puree

2 pieces cinnamon

2 table spoons vinegar

1- teaspoon sugar

Salt to taste

3 tablespoons oil

Egg Vindaloo
Egg Vindaloo

Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and cinnamon fry for some time. Add the chilly powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the masala. Now add the vinegar and a little water and bring to boil. Reduce heat and simmer till the gravy is sufficiently thick. Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes. Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and shake the dish so that all the eggs are covered with the gravy. Serve hot.

(Visited 23 times, 1 visits today)
Article written by Bridget White-Kumar
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram