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Prep Time:
15 mins

Cook Time:
40 mins

Total Time:
55 mins

Cuisine
South Indian

Course:
Main Course

Diet:
Non-Vegetarian

Instructions

• Start by hard boiling the eggs. Peel them and make several slashes in the surface. Set aside.

• Prepare the masala by heating 1 tsp oil in a pan. Add the whole spices and roast them for 3 minutes on low heat until toasted. Grind the spices into a smooth paste using a blender with water.

• In another pan, heat oil and add mustard seeds, turmeric powder, and curry leaves.

• Add the sliced onions, green chilli, and salt. Sauté for 2 minutes until translucent. Cover the pan and cook for 5 more minutes until the onions soften.

• Add the masala paste and ginger-garlic paste. Sauté until the oil separates on top.

• Add tomato puree and cook for another 5 minutes until done.

• Pour some water and add the eggs. Cover the pan and let them cook for 10 minutes until the oil floats on top.

• Serve hot with rice or other accompaniments.

Notes

1. Make deep slashes in the boiled eggs for better flavor absorption.

1. Adjust spice levels by varying the quantity of green chilli or dry red chillies used.

Nutrition Info (Approximate Values)

Benefits

1. Protein rich

1. High Fibre

1. Anti-oxidant