Serves 4 to 6

This exotic recipe comes from Southern India.  The major seasoning is Garam Masala.  Garam Masala is an excellent seasoning for people who always thought them might enjoy curry if it wasn’t so, well, in your fact.  This is an excellent way to use up hard-boiled eggs; like during the week after Easter.

1 yellow onion, diced

3 or 4 cloves of garlic, chopped

1 piece of ginger, about 1/2 inch long, scraped and chopped small

1 or 2 small hot chilies, or to taste, chopped

2 or 3 tablespoons of olive oil or Ghee

2 teaspoons Garam Masala

Dry chili flakes to taste

2 large tomatoes, diced, or equivalent canned

1 cup of water

1 cup frozen green peas

5 or 6 hard-boiled eggs

Salt and coarse ground black pepper to taste

About 1/4 cup chopped fresh cilantro

Steamed rice or cooked lentils

Place the onion, garlic ginger and chilies in the jar of your blender and puree.  Heat the oil or ghee in a wok or large heavy skillet and fry the puree until golden brown.  Add the Garam Masala and chili flakes and continue to fry for a minute or two, then add the tomato and water and simmer until a thickish sauce results, about 10 minutes.  Season to taste with salt and pepper.  Add the green peas and eggs which have been cut in half lengthwise and cook until all is hot through.  Gently stir in the cilantro, being careful not to break the eggs apart.  Place rice or lentils on a serving dish and spoon the Eggs Masala over it.  Garnish with sprigs of fresh cilantro and a few slice of lemon.