Eggs in Curry

Name: Eggs in Curry
Yield: Yield: 8 Portions
Cuisine: Indian
Ingredients: 1 tbsp/6 g ground coriander; 4 garlic cloves, sliced; Vegetable oil, as needed; 1½ qt/1.44 L crushed tomatoes; 16 hard-cooked eggs, peeled; Ground black pepper, as needed; Salt, as needed; 1 cup/48 g coarsely cut cilantro; 1 tbsp/6 g garam masala; 1 tbsp/9 g minced ginger; 1 sprig curry leaves; 2 fl oz/60 mL vegetable oil; 1½ tsp/3 g black mustard seeds; 1½ tsp/3 g cumin seeds; 8 oz/227 g medium-dice yellow onions; 1 tbsp/6 g ground turmeric

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

2 fl oz/60 mL vegetable oil
1½ tsp/3

Asia
India
Main course
Street Food
Vegetarian
Gluten-free

Method

Heat the vegetable oil in a wok over medium heat, and add the cumin seeds and mustard seeds and fry until they crackle, 10 to 20 seconds.
Add the curry leaves and cook until wilted, 10 to 20 seconds.
Add the onions and cook over moderate heat until golden brown, 5 to 10 minutes.
Add the garlic and ginger and continue to cook until fragrant,