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Serves: 3-4, Prep Time: 20 mins, Cooking Time: 20 mins}


What’s in it :- 

• Onions – 300 – 350 gms {finely chopped}
• Tomatoes – 200 gms {finely chopped}
• Green Chillis –  2-3 {finely chopped}
• Garlic – 5-6 pods {finely chopped/to taste}
• Eggs – Medium sized – 8 {hard boiled and peeled}
• Curry Leaves – few
• Coriander leaves – a few sprigs {finely chopped/finely chopped}
• Turmeric Powder – a pinch
• Fennel Seeds – 1 tbsp
• Asafoetida – 1 pinch
• Chilly powder – 1 pinch
• Salt – To Taste
• Sugar- 1 tbsp
• Mixture of Ghee, Coconut Oil and Refined Oil – 2 tbsp 

Here’s how:-

In a kadai add the oil mixture and as it warms up dunk the peeled eggs and sauté it till golden brown. Set aside after puncturing it with a fork. In the same pan, add the fennel seeds, curry leaves, then the onions and sauté well. Then add the garlic and green chillies and sauté till the raw smell goes away. Next, add the turmeric powder, asafoetida and chilly powder, sugar and sauté till the raw smell goes away. Let the entire mixture turn a dark brown. Add water if required to avoid the mix sticking to the bottom of the kadai. Now tip in the chopped tomatoes and sauté well. Add water if required to make a semi gravy finally add the golden brown eggs. Bring it to a boil. Garnish with the coriander leaves and serve hot accompanied by phulkas, chappaties or paranthas.


Enjoy your meal as we did!