By Request Betty Shimabukuro

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Curry recipe uses leftover Easter eggs

WHENEVER a new cookbook crosses my desk, I look first for recipes I've never seen before. The longer I do this, the harder it gets, but with the East-West Center's "Food: Bringing Together Cultures & Communities," no problem.

There are recipes here from countries I can barely spell -- Azerbaijan, Bhutan, Uzbekistan ... -- so finding something untried, by me, anyway, is no problem.

The recipe below was contributed by Rahul Malhotra of India. The cookbook provides a global selection of curries, but this one seemed especially unique, besides which it offers a way to use up those leftover Easter eggs.

The book sells for $10, plus $3 postage for the first book; 50 cents per book thereafter. Order online: www.eastwestcenter.org/find.asp?it=cookbook, or send checks to Publication Sales Manager, East-West Center, 1601 East-West Road, Honolulu 96848-1601. Questions? Call 944-7145 or e-mail ewcbooks@eastwestcenter.org.

Egg Curry

5 hard-boiled eggs
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1 teaspoon crushed ginger
2 medium onions, chopped
4 cloves garlic, chopped
4 green chili peppers, chopped
2 medium tomatoes, chopped
2 tablespoons coconut flakes, crushed
Salt, to taste

» Spice paste:
1 teaspoon chili powder
1 teaspoon garam masala
1 teaspoon crushed ginger
1 teaspoon coriander powder
1/2 teaspoon turmeric
4 cardamom pods

Peel eggs and cut in half.

To make spice paste: Combine ingredients and crush. Add a little water and grind into a paste.

Heat oil in a skillet and fry mustard seeds. Stir in ginger, onions, garlic and chilies. Add spice mix and continue frying until onions are golden.

Add tomatoes, coconut and salt; fry until oil separates.

Add eggs and simmer about 5 minutes. Serves 3.

Approximate nutritional analysis, per serving (without salt to taste): 330 calories, 21 g total fat, 5 g saturated fat, 360 mg cholesterol, 140 mg sodium, 27 g carbohydrate, 4 g fiber, 12 g sugar, 14 g protein.