Recipe by sunwind
"North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread."
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vegetable oil, divided
onions, peeled and quartered
small green chile peppers
cayenne pepper, or to taste
salt to taste
large potato - cooked, peeled, and cut into 1-inch cubes
hard-cooked eggs, quartered
chopped fresh cilantro
Its a good recipe. Easy to follow and tasty. My family enjoyed it.
Great. I've been looking for a recipe like this ever since a Bangladeshi classmate made it in college years ago. Served it on rice for a cheap, delicious meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Egg and Potato Curry
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 346
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