The other day, I made a thick, creamy and spicy vegetable Mulligatawny soup. Delicious the first day, it tastes even better the second day when the flavors have mingled longer. The second day is then a great opportunity to use it as a sauce for serving hard-boiled eggs in, and makes for a delightfully simple and attractive dish.
|Eggs in a Mulligatawny Sauce|
|Recipe by Lisa Turner|
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Published on May 27, 2007
Hard-boiled eggs served in a creamy, spicy and fragrant Mulligatawny soup sauce