EGG VINDALOO 4 large onions, finely sliced (about 2 cups) 4 hard boiled eggs 3 dry hot peppers 6 cloves garlic (3/4 tsp.) ground to a paste
3/4 tsp. cumin seeds 1 tsp. Worcestershire Sauce 1 tbs. vinegar 1 tsp. sugar 1 1/2 tsp. salt 4 tbs. vegetable oil Peel and carefully cut away the whites of eggs so that the yolks remain whole. Cut whites of eggs into very thin slices. In a
pan heat the oil and add onion. Saute till onion is soft but not brown. Drain excess oil leaving 2 tbs. with onion. To this onion add the spices and cook 5 minutes. Add Worcestershire Sauce, vinegar, and sugar and cook 5 minutes more, Add salt and whites of eggs and blend well. Cook, covered, on low heat, for 5 to 10 minutes. Add yolks of eggs but do not mix lest the yolks might break. Cover and cook 2 or 3 minutes longer before serving.