Mangalorean Recipes

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Egg Vindaloo

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Quantity: Measure: Ingredients: Description:
12 Nos. Eggs Hardboiled, shelled and cut
3 Tablespoon Vinegar For grinding masala
6 Nos. Pepper Corns Grind in vinegar
1 Sticks Cinnamon (Dalchini) Grind in vinegar
1 Inch Ginger (Adhrak) Grind in vinegar
6 Flakes/Cloves Garlic (Lason, Losun) Grind in vinegar
1 Inch Turmeric/Haldi Grind in vinegar
2 Nos. Onions Grind in vinegar
1 Tablespoon Jeera (Cumin Seeds) Grind in vinegar
10 Nos. Chillies Red Dry Grind in vinegar
2 Pods (whole) Cardamoms (Elaichi) Grind in vinegar
6 Nos. Cloves (Lavang) Grind in vinegar
1 Ball Tamarind Grind in vinegar
1 Tablespoon Ghee  
1 Medium Onions Sliced and fried in ghee
a Few Coriander Leaves (Kothmeer)  


Hard boil, the eggs, and when cooled, shell them, and cut the eggs in half and keep aside
Grind the masala in vinegar.

Put ghee in a vessel, and heat it up, and fry sliced onions for seasoning. When brown, add previously cleaned coriander leaves and stir. Put masala and fry it in the same vessel. Stir frequently.

Now putthe eggst and salt to taste. Cover the vessel.
Allow the eggs to absorb the  gravy.   Stir gently.   If necessary, pour a little hot water in the vessel.

Separately boil potatoes and peel them, Cut them in fours and add them to the eggs. Simmer for ten minutes

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