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Egg Curry

2 tb Salad oil
1/2 c Chopped onion
1 Clove garlic, crushed
1 ts Crushed coriander seed
1/2 ts Ground turmeric
1/4 ts Ground cumin
1/4 ts Ginger
1/8 ts Cayenne
2 Chicken-bouillon cubes,
Dissolved in 1 1/2 cups
Boiling water
6 Hard-cooked eggs, halved
Lengthwise
1 ts Salt
1 c Cooked peas, drained
1 ts Lemon juice 4 1/2 c Cooked white rice, drained


In hot oil in medium skillet, saute onion and garlic until tender-about
5 minutes. 2. Add coriander, turmeric, cumin, ginger, and cayenne; cook stirring, 2
minutes. 3. Add bouillon; simmer slowly 10 minutes, or until mixture is slightly
thickened. 4. Add eggs, salt, and peas; simmer gently until thoroughly heated-about
5 minutes. Add lemon juice. Serve over hot rice.


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