• Fry the chillies, jeera, dal and curry leaves in a hot kadai. (No oil) Grind them into a fine powder, mix salt & turmeric and keep aside.
• Make around 5 incisions in the eggs. Don't slice them completely. PLace the powder into those cuts. Cram in as much as you can :)
• Add gingelly oil to the kadai and sautee onion.
• Once onion is well cauteed, add the eggs and sautee for 2 minutes. Just to coat the eggs with oil and for the powder to escape the confines of teh egg and meet the onion.
• Remove from stove and serve with either rice or biryani.

** You can increase or reduce as you see fit.

Credits: Women's Club of Tuticorin

Posted by The Cookie :: 12:13 PM :: 3 comments

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