Tomato (medium sized): 2
Onion (medium sized): 1
Ginger: 1 inch (cut into small pieces)
Garlic Paste: 5 pods
Cilantro Leaves: ½ cup
Pudhina: 1 fistful (or Pudhina Powder – 1 tsp)
Cinnamon (Dalchini / Pattai): 2 inch
Fennel Seed (Badi Saunf): 1 tsp
Oil: 2 tbsp
Fennel Seed (Saunf): ½ tsp
Curry leaves: 1 strand
Green Chili: 2 (split lengthwise)
Chili Powder: 2 tsp
Turmeric Powder (Haldi Powder): 1/4 tsp
Boiled Egg: 3 (sliced into half)
Cilantro Leaves (finely chopped): 2tbsp
Salt to taste
Grind all the ingredients in Part 1 into fine paste.
Grind all the ingredients in Part 2 into fine paste. Use very little water to make it a fine paste.
Heat oil in a pan. Add fennel seeds and allow it to crackle. Add curry Leaves.
Add the paste (Part 1), chili powder, green chili and salt.
Cook till the oil starts separating. Add the paste (Part 2), mix well and allow to cook for 3 to 4 minutes.
Add water according to the consistency required. Let it boil. Cover and cook for 5 minutes.
Add Egg Pieces and cilantro leaves, mix lightly. Cover and cook for 2 more minutes.
A very tasty dish which goes well with Roti, Chappati, Bread, Roti.