Ingredients
8 nos boiled eggs
10 nos byadgi / Kashmiri red chillies
7 garlic cloves
2 inches ginger piece
Small piece tamarind
1 chopped onion
1 handful curry leaves
6-8 tsp oil
Salt to taste
Chopped coriander leaves
Procedure
In little oil roast the red chillies and grind with garlic, ginger and tamarind into a fine paste
Heat oil in a pan, fry curry leaves and chopped onion for a while
Add ground paste, fry till the raw smell disappears
Add salt and little water to form a thick gravy
Add the boiled eggs and stir fry for 5 minutes
Garnish with chopped coriander leaves
Serve hot with roti or ghee rice.
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