ニューヨーク・タイムズのインスタグラム(nytimes) - 3月31日 07時00分

Eggs for dinner? Yes, please. Recently, @nytfood writer @clarkbar had a craving for an egg #curry, ande ki kari. So she dug out one of my favorite Indian cookbooks, “Classic Indian Cooking” by Julie Sahni, which was published in 1980. In this classic #Indian dish — photographed here by @andrewscrivani — hard-cooked #eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon. There are many variations of this basic recipe across India, using different kinds of fats as the base, and slightly different spices. @clarkbar uses a mixture of butter and coconut oil, which lends a distinct mellowness to the fresh tomatoes in the pan. You can make the sauce and hard-cook the eggs a day ahead, but the eggs are best introduced to the pot just before serving. Serve them over rice, or with flatbread on the side. Dinner is served. Visit the link in our profile to try it for yourself. #?

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