Ingredients
Scale
- 5 hard boiled eggs
- 4 teaspoon peanut oil
- 2 sprigs curry leaves
- 1/3 teaspoon salt
For the masala
- 5 cloves garlic
- 1/2 inch piece ginger
- 1 medium size onion
- 2 teaspoon black pepper
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
Instructions
- Grind all the ingredients for the masala paste with a couple of tablespoon of water. Grind to a smooth paste. Set aside.
- Heat oil in a pan and add in the masala paste and the salt.
- Cut the boiled eggs into two and add it to the pan. Add in curry leaves. Keep the flame on low and slowly roast the eggs along with the masala. Turn the eggs once in a while so the eggs are evenly roasted all over. The eggs are ready when the masala is dry and the eggs are brown and roasted. (About 15 minutes).
- Serve hot!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: Tamilnadu