In the Kitche: Eggs with Onions and Bell Peppers

Rinku Bhattacharya ( www.cookinginwestchester.com ), blogger and author of "The Bengali Five Spice Chronicles", was in the kitchen to demonstrate a traditional Indian dish from her new book.

 

Eggs with Onions and Bell Peppers

Dimer Jhal Ferazi

This recipe originally was crafted to use up leftover chicken or beef roast. I have lightened the recipe by using eggs instead.

Prep Time:

20 minutes | Cook Time: 15 minutes | Makes: 6 servings

Ingredients:

2 tablespoons butter

2 tablespoons oil

1 teaspoon cumin-coriander powder (equal amounts of cumin and coriander)

1 teaspoon fresh ginger paste

2 cloves garlic, pressed

2 small onions, quartered and layers separated

2 bell peppers, seeded and quartered

2 tomatoes, cut into wedges

6 hard-boiled eggs, shelled

4 green chilies, finely chopped

1½ teaspoons salt

2 tablespoons chopped cilantro

Directions:

Heat the butter and oil in a frying pan. Add the cumin-coriander powder and cook for about 30 seconds. Add the ginger paste and garlic and cook for about 1 minute. Add the onions and bell peppers and cook for about 5 minutes.

Add the tomatoes, eggs, green chilies, and salt. Cook the mixture, stirring occasionally, for about 5 minutes, until the tomatoes start softening and the juices start flowing. Mix well and garnish with the cilantro and serve.