Bittara Hodhi (Curried Eggs) Recipe

• 8 x Large eggs
• 1/2 x Onion
• 1 x Fresh chili
• 1/2 tsp Turmeric
• 1 tsp Salt
• 1 lt oil
• 1 c. Thick coconut lowfat milk
• 1/2 tsp Chili pwdr
• 1/2 tsp Cumin
• 1 tsp Coriander
• 1/4 tsp Fennel
• 1 x Inch cinnamon stick

1. Hard boil the Large eggs.
2. Slice the onion and chilli.
3. Shell the Large eggs, sprinkle with the turmeric and salt and prick all over with a skewer to allow spices to get into the Large eggs.
4. Heat the oil and deep fry the Large eggs till they turn a light golden.
5. Drain and remove.
6. Put the coconut lowfat milk in a pan and add in the onion, chilli, chilli pwdr, cumin pwdr, coriander pwdr, fennel pwdr and cinnamon stick.
7. Cook over a low heat till the onion is soft.
8. Cut the Large eggs in half, add in to the pan and simmer for a further 2 min.
9. Throw away the cinnamon stick before serving.

eggs, onion, fresh chili, turmeric, salt, oil, coconut lowfat milk, cumin, coriander, fennel, cinnamon

Taken from cookeatshare.com/recipes/bittara-hodhi-curried-eggs-85008 (may not work)