4 boiled eggs
1/2 cup onion
8-10 curry leaves
1 tsp chili powder
1/8 tsp shahjeera
1/2 tsp ginger-garlic paste
3 cloves
1″ cinnamon
1/4 tsp coriander seeds
Oil - 1 tbsp
Salt
Heat 1 tsp oil oil and fry 3-4 curry leaves, shahjeera, ginger-garlic paste, cloves, cinnamon, coriander seeds, onion till onions turn slightly brownish. Add salt and chili powder. Fry for a minute and grind to a smooth paste(do not add water).
Peel the eggs. Put 3 deep cuts into each egg, take care not to break the egg. Stuff the paste into the slits.
Heat oil in a pan and slide the eggs into it. Add any remaining paste and curry leaves. Close the lid and keep it on a medium heat.
After few minutes, open the lid and slightly stir the eggs, cover the lid again. Fry for another few minutes. Serve hot with steamed brown rice and a vegetable side dish.
1/2 cup onion
8-10 curry leaves
1 tsp chili powder
1/8 tsp shahjeera
1/2 tsp ginger-garlic paste
3 cloves
1″ cinnamon
1/4 tsp coriander seeds
Oil - 1 tbsp
Salt
Heat 1 tsp oil oil and fry 3-4 curry leaves, shahjeera, ginger-garlic paste, cloves, cinnamon, coriander seeds, onion till onions turn slightly brownish. Add salt and chili powder. Fry for a minute and grind to a smooth paste(do not add water).
Peel the eggs. Put 3 deep cuts into each egg, take care not to break the egg. Stuff the paste into the slits.
Heat oil in a pan and slide the eggs into it. Add any remaining paste and curry leaves. Close the lid and keep it on a medium heat.
After few minutes, open the lid and slightly stir the eggs, cover the lid again. Fry for another few minutes. Serve hot with steamed brown rice and a vegetable side dish.
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