6 Eggs, boiled, shelled with 2 - 3 gashes on each
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
2 cups (240 g) 9 oz Onions, large, cut into thin, long slices
1/2 tsp (1 g) Turmeric (haldi) powder
12 Garlic (lasan) cloves, small
1 Ginger (adrak), 1/2 inch piece
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
2 cups (240 g) 9 oz Onions, large, cut into thin, long slices
1/2 tsp (1 g) Turmeric (haldi) powder
12 Garlic (lasan) cloves, small
1 Ginger (adrak), 1/2 inch piece
Grind to a fine paste:
1 tsp Dry red chillies (sookhi lal mirch), broiled, powdered
2 tsp (4 g) Coriander (dhaniya) seeds, broiled, powdered
1 tsp (2 g) Poppy seeds (khus khus)
1/4 tsp Aniseed (saunf)
12 Black peppercorns (sabut kali mirch)
3 Cloves (laung)
1 Cinnamon (daichini), 1 inch stick
2 tsp (4 g) Coriander (dhaniya) seeds, broiled, powdered
1 tsp (2 g) Poppy seeds (khus khus)
1/4 tsp Aniseed (saunf)
12 Black peppercorns (sabut kali mirch)
3 Cloves (laung)
1 Cinnamon (daichini), 1 inch stick
method
1. Heat the oil in a pan; add the mustard seeds. When they start spluttering, add onions and turmeric powder. Saute for a few minutes.
2. Add garlic, ginger, and the spice paste; saute for a while. Pour 1/4 cup water and cook till the oil separates. Add salt to taste. When the gravy thickens, add the eggs and mix gently. Remove from heat.
3. Serve hot.
2. Add garlic, ginger, and the spice paste; saute for a while. Pour 1/4 cup water and cook till the oil separates. Add salt to taste. When the gravy thickens, add the eggs and mix gently. Remove from heat.
3. Serve hot.
serving amount
serves: 6
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more information
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