Indian eggs and chillies

Indian eggs and chillies

ingredients
6 large eggs
3 tablespoons vegetable oil 4 green chillies, slit lengthways 2.5cm/1in piece of fresh root ginger, peeled and finely chopped
20 curry leaves
3 onions, finely sliced
3 tomatoes, sliced
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon chilli powder
pinch of salt

• In a saucepan of water, slowly
bring the eggs to the boil and
simmer for 10 minutes until hard-
boiled. Drain, remove the shells
and set aside to cool.
• Heat the oil in a large pan and
sauté the chillies, ginger and curry
leaves for 2-3 minutes. Add the
onions and fry until half-cooked. • Add the tomatoes, turmeric, chilli
powder and salt. Cook for
5 minutes or until thick. Add the
whole eggs to the sauce, and mix
gently until they are covered with
the sauce. Remove from the heat, and serve hot with rice.
serves 4