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 

This entry was posted in Dinner Supper, Indian, Side Dish by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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