Egg Vindaloo Recipe

Ingredients:
Onions - 4 large, finely sliced
Eggs - 4
Worcestershire Sauce - 3/4 tblsp
Vinegar - 3/4 tblsp
Sugar - 1/2 tblsp
Salt - 1 1/2 tsp
Vegetable Oil - 8 tblsp

Grind to a paste:
Dried Red Kashmiri Chillies - 3
Garlic - 6 cloves
Cumin Seeds - 3/4 tsp

Method:
1. Add eggs into boiling water and boil for 8 minutes till eggs are hard-boiled.
2. Peel and carefully cut away the whites of eggs so that the yolks remain whole.
3. Cut the egg whites into very thin slices.
4. In a pan, heat oil and add onions. Fry till the onions are soft but not brown.
5. Drain excess oil leaving 2 tblsp in onion.
6. Add the masala paste and cook for 5 minutes.
7. Add worcestershire sauce, vinegar and sugar and cook for 5 minutes.
8. Add 1/2 cup water and continue to cook for 5 more minutes.
9. Add salt and egg whites and blend well.
10. Cook, covered on low heat for 5 to 10 minutes.
11. Add egg yolks but not mix as they might break.
12. Cover and cook for 2 - 3 minutes longer before serving.