Wishing you all a very happy Easter!!
Ingredients
To grind
1. Onion – 1/2, medium
Tomato – 1.5, medium-small
Garlic – 3 large cloves
Ginger – 1 inch
Grind all the above ingredients to a fine paste, in a mixer.
Remaining Ingredients
2. Eggs – 8, hard-boiled
3. Onion – 1 large, chopped
4. Turmeric powder – 1/2 tsp
Chilly powder – 1 – 1.5 tsp
Coriander powder – 1.5 - 2 tsp
Garam masala powder – 1.5 tsp
5. Sugar – 1 tsp
6. Fennels / perumjeerakam – 1/2 tsp, crushed
7. Pepper powder – 1/8 tsp
8. Oil – 1.5 tbsp
Mustard seeds – 1/2 tsp
Dry red chilies – 3 – 4
Curry leaves – 1 sprig
9. Cilantro – To garnish
Method
Heat oil in a deep pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Add chopped onion, little salt and saute until transparent. Add the ground onion-tomato mixture mentioned under ‘To grind’ and saute until oil appears. Bring down the heat. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute at low heat for about 1 minute taking care not to burn the powders. Add the boiled eggs and stir for a few seconds. Add the crushed fennels, sugar and mix well. Add 1.5 - 2 cups hot water, salt and bring to a boil. Cook covered for 2 – 3 minutes. Open and add 1/8 tsp pepper powder. Check for salt. Garnish with cilantro. Serve with appam / idiyappam / chapatis / porotta / puttu etc.
Recipe Courtesy – Manju Jyothish
