Ingredients:
1 lb. tomatoes
½ pint (U.S. 11 cups) water
1 large onion 1 clove garlic Oil for frying
1 tablespoon ground almonds
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon ground coriander seeds
¼ teaspoon ground ginger
1 green chilli, sliced lengthwise
2 oz. creamed coconut
1 bay leaf
1 dessertspoon gram flour or cornflour
Salt to taste
6-8 hard-boiled eggs
Method:
Cook
tomatoes in the water for a few minutes or till soft. Drain, pass
through a sieve and set aside. Slice onion and crush garlic. Heat a
little oil and fry onion till brown. Add almonds, chilli powder,
turmeric, coriander, ginger, chilli and garlic. Fry, stir till browned.
Put in sieved tomatoes, coconut and bay leaf and bring to the boil. Stir
in the gram flour and lower heat. Season with salt and simmer gently
for 30 minutes till thickened. If too thick add a little more water.
Halve and add the eggs. Cook for five minutes more and serve with nan or
roti.
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