Egg and Mixed Vegetable Curry

My very good friend, Satyapriya Pillai, is an egg-celent cook. This is like an Indian vegetable curry with hard-boiled eggs added.

Egg Vegetable Curry

Feb14 007

  • 1 onion, chopped
  • 2 green cardamom
  • 1 black cardamom
  • 1 small stick cinnamon
  • 2 cloves
  • 2 cashews
  • Cooking fat of choice
  • ½ cup green beans, cut into 1-inch pieces
  • ½ cup peas
  • 1 carrot, sliced or cut into sticks
  • 4 mini eggplant, quartered length-wise with  tops intact, or 1 small regular-sized eggplant, chopped
  • 1 cup cauliflower, chopped
  • ¼ t turmeric
  • Salt
  • 1/3 cup stock or brothFeb14 001
  • 3-6 hard-boiled eggs
  1. Saute onion, cardamom, cinnamon, cloves and cashews. Grind in blender to make a paste.
  2. Saute the vegetables until start to soften. Add turmeric, salt, paste and stock/broth and mix.
  3. Add hard-boiled eggs. Insert a few shallow slices into each egg to allow the sauce to enter. Cover and cook on medium high for five minutes.

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