Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | Salad oil |
½ cup | Chopped onion |
1 \N | Clove garlic, crushed |
1 teaspoon | Crushed coriander seed |
½ teaspoon | Ground turmeric |
¼ teaspoon | Ground cumin |
¼ teaspoon | Ginger |
⅛ teaspoon | Cayenne |
2 \N | Chicken-bouillon cubes, |
\N \N | Dissolved in 1 1/2 cups |
\N \N | Boiling water |
6 \N | Hard-cooked eggs, halved |
\N \N | Lengthwise |
1 teaspoon | Salt |
1 cup | Cooked peas, drained |
1 teaspoon | Lemon juice |
4½ cup | Cooked white rice, drained |
1. 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.
Submitted By MICHELLE BRUCE On 12-03-94