Ingredients
1 cup basmati rice
1/4 cup chopped fenugreek leaves(methi )
2 sliced onions
2 slit green chillies
5 tsp oil or ghee
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp chilli powder
Salt to taste
Chopped coriander leaves for garnishing
For the masala:
Grind 2 tomatoes,1/2 inch ginger,5 garlic cloves and 2 tbsp chopped onion
Procedure
Peel the boiled eggs and make slits on them. Heat 1 tsp oil in a pan, put 1/4 tsp turmeric powder,1/4 tsp red chilli powder,1/2 tsp salt. Put the boiled eggs and saute for 3-4 minutes and keep them aside.
In the same pan, put the remaining oil, add chopped onions, slit green chillies and curry leaves.
Saute onions till they turn transparent. Put the ginger garlic paste and fry till the raw smell disappears.
Add the chopped tomatoes and fry till they turn mushy.
Once the tomatoes are cooked add the ground paste, fry it for 5 minutes.
Add all the spice powders and saute for 2 minutes. add 1/2 cup water, salt to taste and adjust the consistency as per your taste.
Tip in the boiled, sauteed eggs in the masala and let it cook for 5-10 minutes.
Turn off the flame and garnish with chopped coriander leaves.
Serve hot with roti, naan or rice.
Comments