Statutory warning:
This recipe is mine. My parents and aunt liked it is no guarantee against the eatability of it. So don't come looking for me in case it disappoints you. You might want to test it with your nagging neighbor. If she likes it, it sure is bad, and if she doesn't, know for sure that you have been successful.
Ingredients:
Tomatoes - four
Onions - four
Eggs - two (hard boiled)
Garlic - two cloves skinned and finely chopped
Tomato ketchup
Salt to taste
Sugar - half teaspoon full
Green chillies - two (finely chopped)
Vegetable oil - two tablespoon full
How to cook:
Chop the onions, tomatoes and green chillies. Heat oil in a kadhai and start frying the onions. Fry till golden brown. Add chopped garlic, cook for about a minute and add chopped chilies. Cook for a minute and add sugar and then salt. Add the copped tomatoes. Let the tomatoes simmer on a medium flame and cut the boiled eggs into four slices each. Add the egg slices and let it cook for two minutes. Don't feel heartbroken if the egg slices break - let them, it'll ad to the taste. Add two spoon fulls of tomato ketchup (preferably a hot and sweet flavored ketchup). Sprinkle some water into pan (I meant SPRINKLE not POUR), stir and check if tomatoes are tender; if they are, your tangy tomato and egg curry is ready to serve.
Eat it with chapatis or plain paratha. Enjoy
yummm... but before u put in the boiled egg pieces, u can also smear them with a dash of turmeric, red chilli powder n salt and fry them till they get a tempting crinkled goledn brown texture from outside. Then cut the eggs in halves with a piece of thread and proceed...........
ReplyDelete