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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Wednesday, March 15, 2017

EGG AND BRINJAL CURRY
















EGG AND BRINJAL CURRY
Serves 4   Preparation and Cooking Time 1 hour
Ingredients

6 hard-boiled Eggs shelled and cut into halves
3 onions chopped finely
2 tomatoes chopped
¼ kg Brinjals cut into medium size pieces
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
1/2 teaspoon garam masala powder
½ teaspoon cumin powder
Salt to taste
2 tablespoons oil
1 sprig curry leaves (optional)


Heat oil in a pan and sauté the curry leaves and onions till the onions turn golden brown. 
Add the ginger garlic paste, tomatoes and brinjals and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and garam msala powder and mix well. Add salt and 1 cup of water and cook till the Brinjals are cooked. Lower heat and gently drop in the hard boiled eggs. Simmer for a few minutes till the gravy becomes thick. Serve with Rice, bread or chapattis.

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