Serves: 4 people
Rating: 4.5 / 5
Last cooked: 05 Aug 2020
Ingredients
6 eggs - full boiled and peeled2 onions - 1/2 inch thin slices
3 tomatoes grated (discard skin)
Curds 1/4 cup (unsour)
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp cumin seeds
2-3 green chilies (slit / split)
1.5 tbsp Ginger Garlic or 2 tbsp crushed ginger+garlic
1 tsp kasuri methi
1 tbsp - finely chopped Coriander leaves
Method
- Mix curds, chili powder, coriander powder, garam masala, turmeric powder - Whip until smooth
- Heat 1 tbsp oil or ghee. Fry cumin seeds
- Add onions and fry until golden brown and crisp on the edges
- Add ginger garlic and green chili fry for 2-3 minutes or your hearts content
- Add tomatoes and cook for 5-7 minutes and until nicely cooked & integrated. Add salt to taste
- Take pan off heat and stir often for a minute. This is to lower heat for curds so that it does not break.
- Add curds mix and stir well.
- On flow flame, cook slowly for a few minutes to make sure curds do not break
- Add water and eggs. Cook on medium heat. After a couple of minutes, cook covered until oil separates. Stir often not to burn bottom
- Add kasuri methi and cook for 2-3 mins. Sprinkle coriander leaves
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