I really love Easter and all it’s pastel shades, fluffy lambs, long brunches and searching for nests in the fresh grass. But it’s not going to happen here. The sun is brutal already, my husband doesn’t get the connection between crucification and happy bunnies and my son could step on a snake while searching for his easter nest.
So no easter this year, but at least we all like eggs, preferably in a thick, spicy sauce. So this Easter we will cuddle up with some spicy eggs, cook us a pot of rice and be happy nevertheless. In case you need a really good recipe for using up all those easter eggs or you just want to escape the chocolate coma, here it is:
Best served with some rice or roti. With a bit of vegetables or salad on the side it makes for a perfect meal. Enough for 4 people.
- 4 eggs, boiled & peeled
- 1 onion
- 3 garlic cloves
- 1 piece ginger (5 cm)
- 2 tomatos
- 2 tablespoons oil (I use mustard oil, but any will do)
- 1 teaspoon sugar
- 1 teaspoons salt
- 3 green cardamom, slightly opened
- 1 black cardamom, slightly crushed
- 2 cloves
- 1 piece cinammon bark (3 cm)
- 1 teaspoon cumin powder
- 1teaspoon coriander powder
- 1 teaspoon chilli powder (or per taste)
- 1/2 teaspoon turmeric
Cut the onion and tomatoes in small cubes. Peel the garlic and ginger and either make a paste with mortar and pestle or cut them very finely (you can also grate the ginger on a box grater).
In einer Pfanne bei mittlerer Hitez das Öl heiß werden lassen und die ganzen Gewürze (Zimtstange, Kardamomkapseln, Nelken) dazugeben. Unter Rühren solange rösten bis die Gewürze aromatisch duften (ca. 2 Minuten, dies dient dazu die Geschmacksstoffe im Öl zu lösen).
Heat the oil in a pan and fry the whole spices (cardamom, cinammon, cloves) till they smell aromatic (about 2 minutes, this will infuse the oil with the aroma of the spices).
Reduce the heat a bit, add the onion and sugar and brown the onion nicely for about 5 minutes. The onion should caramelize but not get crispy, so keep stirring. Add the ginger and garlic and fry for another 2minutes.
Now add the spice powders (cumin, coriander, turmeric and chilli), chopped tomatoes, salt and 1 cup of water. Cook everything till the majority of the water has evaporated. Add the peeled eggs, stir gently till they are covered with the sauce and cook for another 2 minutes. If the gravy gets too dry you can add a bit more of water.
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