Eggs - 6
Oil - 4 tbsp
Onion - 1 large - chopped fine
Curry leaves - few chopped
Ginger garlic paste - 1 tsp
Tomato - 1 m - chopped fine
Oil - 4 tbsp
Onion - 1 large - chopped fine
Curry leaves - few chopped
Ginger garlic paste - 1 tsp
Tomato - 1 m - chopped fine
Red chili powder - 1/2 tsp
Kashmir red chili powder - 1/2 tsp
Turmeric - 1/2 tsp
Salt - 1/2 tsp or to taste
Turmeric - 1/2 tsp
Salt - 1/2 tsp or to taste
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/4 tsp
Dry fenugreek leaves - 1/2 tsp
Water - 1/4 cup
Coriander leaves - 1/4 cup few chopped
Water - 1/4 cup
Coriander leaves - 1/4 cup few chopped
Method:
1. Heat Oil in a pan
2. Add onion, curry leaves and fry till onions are light brown
3. Now add ginger garlic paste and fry for 1 min.
4. Now add boiled eggs, red chili powder, Kashmir red chili powder, turmeric, and mix well
5. Now add tomato, coriander leaves and cook 2 mins
6. Now add water and close the lid and cook for 5 mins
7. Now add salt, coriander powder, cumin powder, garam masala, dry fenugreek leaves and mix well and close the lid and cook on the slow flame for 10 mins.
8. Switch off and serve.
6. Now add water and close the lid and cook for 5 mins
7. Now add salt, coriander powder, cumin powder, garam masala, dry fenugreek leaves and mix well and close the lid and cook on the slow flame for 10 mins.
8. Switch off and serve.