recipe 
yields
4 Servings
6 – 8 hard boiled eggs (at room temperature or above)
2 cups chopped yellow onion
1 can (14.5 ounce) canned diced tomato
2 teaspoons garlic paste
1 teaspoon ginger paste
1 finely chopped green chili (Thai or Serrano)
1/2 cup finely chopped cilantro leaves with stems
1 teaspoon salt
½ teaspoons black pepper
1.2 teaspoon cayenne pepper
¾ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon cumin
3 cinnamon sticks
⅓ cup canola oil
½ cup small dried shrimp
½ cup small dried shrimp
½ cup hot water
½ teaspoon sugar
ingredients
steps
- Remove shells from boiled eggs. Cut a shallow slit into each egg deep enough to reach the yolk, being careful not to cut through yoke or cut egg in half. Cover and set aside.
- Place dried shrimp in hot water, making sure all shrimp are covered with water. Set aside for 10 minutes.
- Heat oil in pan over medium heat. Add cinnamon sticks and fry for 4 minutes. Add remaining spices. Sauté 3−4 minutes. Add ginger and garlic paste. Sauté 2 minutes. Add onion. Sauté 10 minutes. Add green chilies. Sauté 4 minutes.
- Turn heat to low, add tomato, and simmer for 10 minutes. Add shrimp with its water and simmer for 5 minutes. Add boiled eggs. Coat eggs well with mixture. Remove cinnamon sticks and discard. Simmer on low for 5 minutes. Let sit 10 minutes covered and then serve.
Date Published: 02.19.12
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- from Lavanya Sabin
