| Ingredients-1 | |
|---|---|
| 4 no | Eggs |
| 2 nos | Onions (finely chopped) |
| 1 nos | Tomato (finely chopped or crushed) |
| 1 no | Bay leaf |
| ¼ tsp | Cumin seeds |
| 2 stks | Curry leaves |
| ¼ tsp | Turmeric powder |
| ½ tsp | Chilli powder |
| 1 tsp | Coriander powder |
| Salt to tate | |
| 2 tsp | Oil |
| Coriander leaves for garnishing |
| Ingredients-2 | |
|---|---|
| ½ cup | Grated coconut |
| 2 nos | Cashew |
| 1 tsp | Pottukadalai |
| Ingredients-3 | |
|---|---|
| 2 no | Green chilli |
| 1 no | Clove, cardomom and cinnamon |
| ¼ tsp | Sombu |
| 3 clove | Garlic |
| 1 inch | Ginger |
Instructions
Grind the lict in table 2 and table 3 into smooht paste seperately
Hard boil the eggs, peel and skin and keep aside. Now heat ghee and oil in a pan, add bay leaf, cumin seeds and curry leaves. Let this sizzle for some time and add the ground chili paste and fry over low flame till the raw smell goes away.
Then add chopped onions to this fry for another 5 minutes to brown them. Now add the chopped tomatoes and cook till soft. Add the turmeric powder, red chili
powder, coriander powder and salt. Fry this masala for 3 minutes or till the oil leaves the sides. Add the coconut cashew paste along with little water (adjust water accordingly) and boiled eggs. Simmer for 4 minutes and garnish with coriander leaves. Goes well with idlis, dosais, chappatis or rather with any kind of tiffin.
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