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1
Mix first 4 spices with vinegar and water to make a thin paste.
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2
Set aside.
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3
Heat a large pot over medium flame and pour vegetable oil in.
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4
Add onion, ginger and garlic into pot and saute until golden brown.
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5
Add spice mixture to onion mixture.
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6
Add more water in small amounts if mixture begins to stick.
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7
Add chopped tomatoes to onion mixture.
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8
Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups of sauce.
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9
Add to onion mixture and simmer for 20 minutes.
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10
Add a pinch of sugar, salt and pepper.
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11
Cut eggs in half lengthwise.
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12
Add eggs to sauce.
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13
Top with cilantro.
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14
Serve over rice.
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15
Preheat oven to 350 degrees F.
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16
Add oil to a medium (oven proof) saucepan or stockpot.
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17
Add rice and saute until the grains turn white.
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18
Add water, salt and spices and stir.
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19
When rice comes to a boil, cover, remove from stovetop and then place in oven for 20 minutes.
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20
Remove from oven, add a few drops of coloring and fluff with a fork to add color.
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21
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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22
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
