Preparation:

  • Boil the eggs and shell. Prick the eggs with a toothpick.
  • Heat oil in a kadai or wok and fry the eggs for 2-3 mins on low heat till light brown.Remove and set aside.
  • Grate the onions and make a paste of the tomatoes. Slit the green chillies, cut the red chillies into two and rough chop the coriander leaves.
  • Dry roast the Kasuri Methi (Dry Fenugreek leaves) and then crush it once cooled.

Process:

Heat the same oil in which the eggs were fried and then add the cumin seeds.
Give a stir and once it splutters, add the slit green chillies and the dried red chillies.
Now add the grated onion and fry on medium heat for 2-3 mins.
Add the ginger garlic paste, mix and continue to fry on medium to low heat for another 10 mins.
Add the rough chopped coriander leaves, mix and fry for a minute.
Add all the spice powders, mix and add a splash of water.
Mix and fry on low heat for 2 mins.
Add the tomato puree (or paste), give a mix and add salt. Continue to cook on low heat for 4-5 mins till oil separates.
Now add 300 ml water, cover and cook on low heat for 8 mins till oil separates.
Add the fried eggs, give a mix and cook on low heat for around 3 mins. You can add little more water if required.
Lastly add the Kasuri Methi and simmer on low heat for 2 mins.
Serve with rice or roti.

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