INGREDIENTSOil, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhiballu), Bengal gram (senagaballu), Curry leaves, Coriander, Turmeric powder (pasupu), Salt, Onions, Red chilly powder, Dhnaiya powder, Jeera powder, Boiled Eggs, Tamarind pulp


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...

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