Egg curry

Pan with oil on high heat and when it is hot put mustard seeds in it and quickly put the lid on! The seeds will pop, lower the heat a bit!

When it has calmed down, add the onion and chili powder, stir and fry until translucent.

Then fry/lightly heat the garlic, ginger, coriander and turmeric over medium heat.

Let it simmer for a while and then turn the heat to high and add the tomatoes.

When it boils, add salt and add the djoeroek poeroet.

Stir and cook until it is lumpy, if it is too thin reduce, if it is thick add (boiling/hot) water. But it should cook for about 5 minutes.

Add the curry leaves and immerse the egg halves in the mixture.

Then let the flavors soak in for at least 10 minutes.

This dish can be prepared 1 day in advance because the flavours will be absorbed well, but keep it cool because of the eggs!