Egg Curry-फूल्को तर्कारी






egg curry

4 hard-boiled eggs
3 medium-sized potatoes
4 medium-sized tomatoes
1 medium onion (chopped)
1/2 teaspoon turmeric
1/2 teaspoon ginger
4 cloves garlic
3/4 teaspoon salt
bread crumbs
oil for frying
chopped coriander leaves

Cut the eggs into two halves and wrap them in breadcrumbs.  Heat the oil and shallow fry them, turning until golden brown.  Keep them aside.

Fry the chopped onion until light brown.  Add all the dry ingredients and fry for a few minutes.  Put a little water in and also add the tomatoes and the potatoes.  Add 2 cups of water and the salt and cook for a few minutes.  Garnish with coriander leaves and serve with rice or chapati.

Sourced from Joys of Nepalese Cooking by Indra Majapuria


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