Sureka’s Egg and pea curry with Carrot ginger almond rice

Egg and pea curry
6 hard boiled eggs shelled rub eggs with a pinch of turmeric powder and fry in hot oil until nicely browned keep aside
4 large tomatoes diced
1 onion sliced
2 cinnamon sticks
2 star anise
2 cloves
Salt to taste
1 tablespoon of finely chopped curry leaves
2 teaspoons chilli powder
1/2 teaspoon dhania powder
1 teaspoon masala
2 green chillies

Heat two tablespoons of oil or a tablespoon of butter ghee (i used butter ghee)
Fry onion with whole spices and curry leaves. Add tomatoes with spices a cup of peas and salt. Cover and cook on medium heat for approximately 20 minutes add eggs. Cover and cook for a further five minutes. Garnish with dhania and curry leaves

Carrot ginger and almond rice
2 cups of cooked yellow rice. Ten minutes before rice is done add a finely diced carrot and a cup of peas
1 onion sliced
1 teaspoon finely chopped ginger
1/4 cup flaked toasted almonds
2 teaspoons mustard seeds
1 tablespoon finely chopped curry leaves
1/2 teaspoon paprika
A pinch of sugar

Heat a tablespoon of oil. Add onions mustard seeds curry leaves sugar and ginger fry for two minutes then add paprika and fry for another minute. Pour mixture onto rice stirring through . Top with flaked almonds and garnish with dhania

Prepared, tried and tested by: Sureka Jaichund‎ 

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