Roselle Egg Curry

1. Egg curry with roselle

1-2 eggs per person

2 small onions, garlic

½ teaspoon turmeric

3 bunches roselle  

Vegetable oil

Salt, Golden Mountain Seasoning Sauce or other Gluten-free seasoning

Hard boil the eggs. Let them cool down. Wash the roselle and pick the leaves. Clean and cut the onions, the garlic and pound them together with turmeric. Peel the eggs and cut the long side several times about 1 mm deep. Fry the pounded mixture and add the eggs. Fry them a short time that they get blisters. Add the roselle leaves and water and season with salt and soy sauce or MSG. It is also possible to cut the eggs in half and to add them to the sauce instead of frying them.