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Side Dish
Spicy Indian Egg-Mushroom Curry Sauce

This recipe was inspired by
Hothur Lakshimi Kashyap, of York, PA (USA).

Yield: two portions


1 Tbsp. ginger root, peeled
1 tsp. fresh garlic, peeled
3 each scallions, whites and greens sliced and kept separate
4 each large eggs, hard boiled, cooled and peeled
as needed salad oil
1 Tbsp. salted butter
3 each cloves
4 each whole black peppercorns
1 each bay leaves
1 each medium red onion
1/2 c. portabella mushrooms, diced
1 tsp. red chili powder
1/2 tsp. salt
1/2 tsp. Indian Garam Masala spice mix (optional)
1/2 c. water
to taste cilantro

Chop the ginger, garlic and scallion greens into a rough paste.

Fry over medium high heat the hard-boiled egg on all sides until it is golden brown. Hold on absorbent paper.

To the same pan you fried the eggs in, add the butter, cloves, pepper, bay leaf and ginger paste. Fry until the ginger and garlic sizzle.

Add the onion and mushrooms and fry until golden brown. Add a pinch of the salt to speed up the softening and browning of the mushrooms.

Add the tomato, chili powder, the remaining salt and the Garam Masala, if available.

Cut the eggs in half and lay them into the sauce. Add the water and simmer until the egg yolks dissolve and thicken the sauce. Simmer for about 5 minutes.

Add the remaining scallion whites and cilantro, and serve the sauce with as a condiment with plain boiled brown rice or bread for dipping.

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