Recipe Ingredient
- 6 eggs
- 3 Centimeters of Ginger grated
- 1 or 1/2 a Brown or Red Onion (80 - 160g)roughly chopped
- 2 cloves garlic chopped
- 3 - 4 Tablespoon Oil
- 2 Teaspoon of Turmeric*
- 1 Teaspoon of Chili Powder*
- 2 cups of hot water (500ml)
- 1 - 2 Teaspoon of Salt or to taste
- Optional:
- 1 Teaspoon of Cumin*
- 1 Bay Leaf*
- Half a stick of Cinnamon*
- *Note you can also use a prepared curry powder.
Instructions
- Place eggs in a pot with about 4 cups of water. Boil the eggs until hard and leave to cool. Peel the shells onced cooled.
- Heat the oil in a wok or in another pot on a medium heat. Add in the ginger, garlic & onion and sauteed until soft and fragrant.
- Then add the turmeric and chili (as well as cumin). Cook for about a minute.
- Add in the water and simmer, covered until the gravy becomes thick.
- Add in the salt, stir and then add in the eggs (along with cinnamon and bay leaf), stir for 5 minutes then serve.
