1 large onion, 1 dessertspoon curry powder, 1 oz.
butter or nutter, 3 hard-boiled eggs, 1 dessertspoon
tomato pulp, 1 teacup water.
Shred the onion, put it in the stew-pan with the
butter, sprinkle the curry powder over, and fry
gently until quite brown. Shell the eggs and cut
them in halves. Add the eggs, the tomato pulp, and
the water. Stir well, and simmer until the liquid is
reduced to one-half. This will take about 15
minutes. Serve with plain boiled unpolished rice.