Preparation

First;

Grate ginger and garlic. Coarsely chop red pepper, cut eggs in half.

​

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

​

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

Then fry/lightly fry the garlic, ginger, ketembar, turmeric on medium heat.

Simmer briefly and then heat high and add the tomatoes.

When it boils, add salt and djoeroek poeroet.

​

Stir and let it boil, it should be smooth, if it reduces too thin, add thick (boiling/hot) water. But it needs to cook for about 5 minutes.

​

Add curry leaves and immerse half the eggs in the mixture.

​

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

The dish can be made 1 day in advance because the flavor then absorbs well, but keep it cold because of the eggs!

​

​

KPK/3feb18

​