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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Eggs(hard boiled, shelled and cut in half) - 4
- Onion(finely sliced lengthwise, large) - 1 no
- Tomato(diced) - 1 no
- Curry leaves - 1 sprig
- Green chillies(slit) - 2 nos
- Ginger(garlic paste - 1 tsp) -
- Cinnamon(two 1 inch sticks) -
- Cloves(break the heads) - 6 nos
- Fennel seeds(Perumjeerakam) - 1/2 tsp
- Poppy seeds(optional, Kashakasha) - 1/2 tsp
- Sambar powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Garam masala - 1/4 tsp
- Salt to taste -
- Oil - 2 tbsp
Ingredients
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Instructions
- Heat oil in a wok. Add poppy seeds and fennel seeds.
- When the poppy seeds stop spluttering, add the onion, green chillies and curry leaves. Saute till the onions start turning golden.
- Add the diced tomatoes and cook covered on low heat till they turn pulpy.
- Add the sambar powder, turmeric, garam masala and salt. Mix well. Cook covered for a few minutes till the raw smell of the powders disappear.
- Once all the water from the tomatoes evaporate, add the halved eggs and saute for a few minutes.
- Remove from fire and serve with any kind of variety rice or curry rice. Happy cooking 🙂
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