Discover India in Minneapolis Change City
Passion for food :-)
Tinkai Sen
 4 medium sized finely sliced onions
 1 can coconut milk
 4 Tbs. ghee
 2 Tbs. Tomato puree
 1 tsp. turmeric
 2 tsp. chili powder
 2 tsp.garam masala
 2 tsp.Dhania powder
 2 tsp.Jeera powder
 3 tsp. salt (to taste)
 2 tsp. sugar
 1 Tbs. ginger paste
 1 Tbs. garlic paste
 3-4 cinnamon sticks
 3-4 whole cloves
 3-4 whole cardamom
 10 strands of Finely chopped fresh cilantro
 A dozen Eggs (depends how many people want)
Heat ghee in the cooking vessel.Add cinnamon, cardamom and
cloves. Add onions and fry until light brown. Add turmeric, chili
powder, sugar,garam masala,Dhania powder,Jeera
powder,salt,ginger,garlic paste and tomato puree. Saute it till
the masala looks rich.
 Then simply pour coconut milk in slowly and stir for 4-5 minutes
until the gravy thickens. (you may add some water to make it lighter.

Boil a dozen eggs in another pan and then let it cool down and
shell them off. 

Cut the eggs in half and place them gently in the above curry
made. Sprinkle some cilantro leaves. Switch off gas and keep
covered for 10 minutes. It's absolutely delicious:-)

My Persian friends went to order this in Bombay Bistro and
couldn't find it on the menu. I ofcourse told them that this dish
is my own and doubt any restaurants still have it on the menu. It
was also the best compliment I received:-)

Thankyou and have a great meal.