Ingredients (Serves 2)
Recipe Courtesy – SpiceIndiaOnline
1. Eggs – 2, hard-boiled and halved
2. Coconut oil – 1.5 tbsp
3. Cumin seeds – 1 pinch
4. Onion – 1/2 cup, thinly sliced
Garlic – 2, cut into thin rounds
Curry leaves – A few
Green chilies – 1, slit
5. Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 3/4 tsp
Coriander powder – 3/4 tsp
6. Fennel seeds – 1/8 tsp, crushed
Whole pepper corns – 1/4 tsp, crushed
7. Salt – To taste
Method
Heat coconut oil in a pan. Splutter cumin seeds and fry onion, little salt, garlic, curry leaves and green chilly. Saute until onion turns light brown. Add the spice powders numbered. Saute until their raw smell leaves. Add crushed fennel seeds and whole pepper corns. Mix well. Taste-check for salt. Place the egg halves cut side down and cook for a minute on each side until well-coated with the masala. Switch off. Serve it as a side for rice / sadam.
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