Egg Vindaloo


Serves 6

Preparation and Cooking time 45 minutes


6  Eggs

2 onions chopped

2 teaspoons chillie powder

½ teaspoon turmeric powder

2 teaspoons ginger and garlic paste

1 teaspoon cumin powder

2 tomatoes chopped

2 pieces cinnamon

2 table spoons vinegar

1teaspoon sugar

Salt to taste

3 tablespoons oil

Boil the eggs in sufficient water till hard then remove the shells.

Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and cinnamon fry for some time. Add the chillie powder, cumin powder, turmeric powder, sugar, salt and tomato and fry till the oil separates from the mixture. Now add the vinegar and a little water and bring to boil. Reduce heat and simmer till the gravy is sufficiently thick.

Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes. Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and shake the dish so that all the eggs are covered with the gravy. Serve hot with steamed rice or bread.

Simple Egg Delicacies Cover (Front)


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