INGREDIENTS: Oil, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhiballu),
PREPARATION:
- Place kadai or bowl on flame, heat 2 spoons of oil
- Add avalu, jeera, urad dal, bengal gram one by one and wait till they pop
- Add curry leaves, coriander, cut onions and fry till transparent
- Add pinch of turmeric powder, salt, red chilly powder, t spn of dhaniya & jeera powder, Tamarind pulp and bring to boil
- Place holes or small cuts on boiled eggs to observe the pulp
- Now add the eggs in to the kadai and simmer for few minutes or till oil floats
- Finally dish out and garnish with coriander
- Goes well with rice, chapathis...
0 comments:
Post a Comment