Wednesday, November 12, 2008

Southern Spice: Tangy Eggs

Eggs: Soft boiled (2-4, prick with fork or make deep slits on the sides)
Onions: 4, large, finely chopped
Tomato: 2, large, 2 finely chopped
Garlic: 8 cloves, crushed well
Salt to taste
Turmeric powder: 1/4 spoon
Chili powder: 3/4 spoon
Curry leaves: A handful
Mustard seeds: 1/2 spoon
Cumin seeds: 1/2 spoon
Chenna dal: 1 spoon
Urad dal: 1 spoon

Heat oil in a kadhai. Add mustard, cumin, chenna dal, urad dal and curry leaves. Let them splutter well. Add garlic and fry till it turns golden. Add onions and fry until translucent. Add tomatoes and fry for a while. Add salt, turmeric and chili powder. Keep frying and add eggs, blending all the ingredients together. Let it simmer on low heat.

Serve hot with rice or roti.

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