Eggs – 5
Onions – 2 large
Tomatoes – 2 large
Green chilis – 2
Curry leaves – few
Ginger-Garlic paste – 1 tbsp
Salt – as per taste
Turmeric powder – 3 pinches
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Oil – 2 tbsps
Methi-Jeera powder – 1/4 tsp
Fresh coriander – 1 tbsp chopped
1.Boil eggs and cool,remove shells and set aside.
2.Fry chopped onions in little oil till brown and make paste .
3.Blanch tomatoes and peel skins and make puree by blending and straining in a seive collect in a cup and keep apart.
4 Heat a pan add oil,and ginger-garlic paste and a pinch of salt fry well till brown.salt avoids sticking to the pan.
5.Now add slit green chilis and curry leaves fry sprinkle few tsps of water and add turmeric,red chili,and coriander powders and salt.stir well then add tomato puree fry till oil separates then add onion paste and methi-jeera powder and 2 cups of water and boiled eggs cover cook for 3-4 mins on low heat.
6.Turn of heat and sprinkle chopped fresh coriander.
Serve hot with dinner rolls or chappatis.
By Kezia mary.