CHETTINAD EGG CURRY

Ingredients:


Boiled eggs-3
Small Onion- 15 to 20
Tomato- 1
Chili powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Oil and Slat- as required

To paste:

Coriander seeds- 2 spoon
Red Chili- 2
Garlic- 2 cloves
Ginger- 1/2 inch
Curry leaves- few
Rice- 1/2 tsp
Pepper corns- 1/2 tsp
Fennel seeds- 1/2 tsp
Cumin seeds- 1/4 tsp
Grated coconut- 4 spoon

Recipe:

Peel Small onion and fry with little Oil. Fry till it turns into light brown in color.Crush the fried onion with a knife. Hard boil the eggs in water.
Chop the tomato and keep this aside. Remove the shell of boiled eggs and cut it lengthwise.
In medium flame, heat 2 teaspns of Oil in a pan . Add all the ‘To paste’ ingredients except grated Coconut. Fry till the rice becomes pure White in color.
Finally add grated Coconut and fry for a min.
Grind all fried ingredients with Water and make a fine paste.
Heat Oil in a pan. Add the crushed Onion and fry for a min. Then add Tomato and saute till it turns soft.
Then add Chili powder, Turmeric powder, ground paste,Salt and a cup of Water. Cook for 7 to 10 min in medium flame.
Finally add the bolied eggs and cook for a min.

Goes well with: Rice and chapathi