Southern Spice: Tangy Eggs

Ingredients:

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

Oil

Method:

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.