Here is the Son of God, who in less than three years achieved far more than kings and generals had ever achieved in a thousand years, taking time out. Why? Well, He knew His needs and limitations – even He couldn’t work twenty-four hours a day seven days a week – and neither can we. But also He could have the confidence to do this because of His quiet, serene knowledge that His time was in His Father’s hands, that He wasn’t going to change the world by one endless round of activity, but by doing things in God’s time in God’s way.

Melvin Tinker

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains, Vegetables		Main dish, Poultry	4	Servings

INGREDIENTS

8		Eggs
1	lg	Onion coarsely grated
1	ts	Mashed garlic
1/2	ts	Grated ginger
1		Green chilli
		Seeded & chopped
3	tb	Ghee or butter
2	tb	Vindaloo or hot curry paste
3	tb	Coconut paste
		Vegetable Oil for deep
		Frying
1	tb	Chopped coriander
		Or mint leaves
		Lemon juice

INSTRUCTIONS

Preperation time: 25 minutes Cooking time: 20 minutes Serves: 4-6
Boil the eggs in water containing 1 ts vinegar for 8-9 minutes. Remove to a
large dish of cold water, and peel when cool. Prick evenly all over with a
fork and dry well. Cook the Onion, garlic, ginger and chilli in the ghee or
butter until golden and softened. Add the vindaloo or hot curry paste and
cook briefly. Then add the coconut cream and 1/3 cup water. Cook, stirring
until sauce becomes thick. Heat frying oil and deep-fry the eggs until
golden on the surface. Transfer to the other pan. Add coriander and lemon
juice to taste and simmer in the sauce for 8-9 minutes. Serve with rice.
Posted to EAT-L Digest 26 October 96
Date:    Sun, 27 Oct 1996 23:58:44 +1000
From:    "I. Chaudhary" <imranc@ONTHENET.COM.AU>

A Message from our Provider:

“Jesus: he understands”