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Indigenous to the Mediterranean region, coriander is now cultivated worldwide. With its slight citrus flavor, coriander is known to be used in both savory and sweet dishes. In India, it is an essential ingredient in curry powder, garam masala and in the Gujurati blend, dhana-jeeru. In the Middle East, it is popular in minced meat dishes and is known in Europe for seasoning sausages and stews

Cook time: 20 minutes
Prep time: 10 minutes
Serving size: 4
Heat level: Medium

14oz can tomatoes
1 tsp chopped ginger
2 cloves garlic chopped
1 tsp. Rani Chili Powder
1 tsp. salt
1 tsp Rani Coriander powder
1/2 tsp Rani Cumin Powder
4 tbsp. vegetable or olive oil
1/2 tsp. Rani Kalongi (onion) seeds
1/2 tsp. Rani Mustard Seeds
1/2 tsp. Rani Fenugreek seeds
3 dried red chillies
2 tbsp. fresh lemon juice
3 hard boiled eggs

In a large mixing bowel add tomatoes, ginger, garlic, chili powder, salt coriander, cumin and blend. In sauce pan heat oil and add kalongi, mustard, fenugreek seeds, stir fry for 1 minute. Add tomato mixture to sauté pan and stir fry for about 3 minutes and reduce heat, cover and cook for 7-10min. Stir frequently. Remove from heat. Cut hard boiled eggs into quarters. Add eggs and lemon juice to sauce. Garnish with cilantro if desired.