- Eggs - 2
- Onion – 1 or 2, medium-sized, thinly sliced
- Tomato - 1 , chopped
- Ginger – 2 tsp, finely chopped
- Garlic – 2 tsp, finely chopped
- Green chillies – 1 or 2, slit
- Turmeric powder - 1/4 tsp
- Red Chilly powder - 1/2 tsp
- Coriander powder – 1/2 tsp
- Pepper powder - 1/4 tsp
- Fennel powder – 1/4 tsp
- Cinnamon powder – 1/4 tsp
- Cloves – 2 nos
- Curry leaves - 1 sprig
- Mustard seeds - 1/4 tsp
- Salt - To taste
- Oil – 1 Tbsp or as required
- Parsley - 2 or3 laves , to garnish (Optional)
METHOD:
- Boil the eggs in water for about 10 to 15 minutes or until they are done. Then rinse them under cold, running water and remove their shells. Cut them into halves. Keep aside.
- Heat 1 tbsp of oil in a non-stick wide pan at medium heat and splutter the mustard seeds.
- Add ginger, garlic and green chillies.
- Saute for 3 minutes and add the sliced onion, fennel powder, cinnamon, cloves, curry leaves and little salt.
- Stir-fry until onion turn golden in color.
- Now add the chopped tomatoes.
- Cook covered for few minutes at medium heat until they get mashed up and the oil separates.
- Now add Red Chilly powder, Coriander powder, and Pepper powder. Stir for 5 minutes or until the oil separates.
- You can sprinkle a little water to avoid the masala powders from getting burnt.
- If you need, add 1/4 cup water (adding water is optional).
- Mix well and taste-check for salt.
- Now add the egg halves.
- Mix them carefully with the masala.
- Cover with the lid and cook for one minute at very low heat. Garnish with chopped cilantro or parsley.
- Remove from fire and serve hot with Puttu, Appam, chappati, or Idiappam.
