MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tomato-Egg Curry
Categories: Indian
Yield: 4 Servings

2 1/2 c Dry rice
3 Eggs; hard boiled & peeled

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3 tb Butter
1 1/2 c Onion; chopped
3 cl Garlic
2 ts Mustard seeds
2 ts Ginger; fresh grated
1/2 ts Salt

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3 c Fresh tomatoes; diced
2 c Tometo puree
1 Sweet green pepper; chopped
1/2 ts Ground cinnamon
1 1/2 ts Ground cumin; up to 2 ts
1/2 ts Ground fenugreek *
1/2 ts Ground coriander
1/2 ts Salt
1/4 ts Cayenne

* Available at herb shops. It is also used as a tea, so if it's not
with the spices, it might be with the exotic teas.

Preparation time: 45 minutes

Put your rice on to cook when you begin cooking this curry.

Cook and peel the hard boiled eggs ahead of time.

Cook the saute ingredients in a large saucepan until onion is
translucent. Then add the sauce ingredients.

Mix well. Cover and simmer over very low heat 15-20 minutes. Taste to
correct salt and other seasonings.

Serve hot, over rice, with wedges of egg artfully arranged on top.
Pass bowls of yogurt, raisins, toasted almonds, or cashews.

Recipe by Moosewood Cookbook

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