Ingredients
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2 tablespoons ground coriander
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2 tablespoons ground cumin
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1/2 teaspoon chili powder (hot or mild Indian style)
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2 teaspoons ground turmeric
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1 tablespoon cider vinegar
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2 ounces water (or more as needed)
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1/4 cup canola oil
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1 cup chopped onion (1 large)
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2 tablespoons fresh ginger, chopped
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6 -8 garlic cloves, chopped
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3 cups chopped fresh tomatoes (about 6 small)
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1 cup unseasoned tomato sauce (8 ounce can)
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1 pinch sugar, to taste
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1/4 teaspoon salt, to taste
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12 hard-boiled eggs, peeled, halved
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1/8 cup fresh cilantro leaves, chopped
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6 cups steamed white rice
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1 teaspoon ground black pepper, to taste
Instructions
- Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
- Heat a large saucepot over a medium heat and add oil.
- Add onion, ginger, garlic and saute until golden brown.
- Add spice mixture to the pot and stir well.
- (Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
- Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
- Add to the pot and simmer 20 for minutes.
- Add pinch of sugar, salt, and pepper to taste.
- Cut eggs in half lengthwise and slide them into the sauce.
- Serve over rice, sprinkled with fresh chopped cilantro.