Ingredients:
- Eggs : 4 nos
- Turmeric pdr : 1/4 tsp
- Onion : 2 large sliced thinly
- Tomatoes : 2 sliced & pureed
- Green chillies :2
- Ginger garlic paste : 1 tbsp
- Salt to taste
- Oil : 2 tbsp
For Roasting & Grinding:
- Dry red chilli : 4 nos
- Coriander seeds : 2 tbsps
- Pepper corns : 1tsp
- Cinnamon : 1"stick
- Cumin seeds : 1/4tsp
- Fennen seeds : 1/4 tsp
- Oil : 1 tbsp
Method:
- Boil eggs and peel them, keep aside.
- Heat oil in a kadai, add in the whole spices & roast them for 3 mins on low heat. Cool and grind it in a mixie to make it a smooth paste. Keep aside.
- Heat oil in a kadai, add sliced onion & green chillies, saute.
- When the onions become translucent add the ginger garlic paste and saute it till the raw smell goes. Now add the ground paste to this and saute it for 2 mins and add the tomato puree, turmeric powder & salt.
- Cook them till the oil separates. Pour one and a half cups of water into this and let it boil. Now add the eggs to this and mix well. Cook it for 5 mins, add curry leaves. Remove from fire.
- Transfer this to a serving bowl. It is a tasty side dish for chappathi or rice!
