Wednesday, February 10, 2010
Hard boiled Eggs-6
Red chilly powder-2tsp
Salt to taste
Grind onions, tomatoes and garlic together to a fine paste. Heat oil in a kadai, add curry leaves and ground paste. Fry until the raw smell leaves and oil separates on the sides. Now season with red chilly powder, turmeric powder, coriander powder and required salt. Add little water, stir well and cover the gravy with lid. De-shell the hard boiled eggs, make slits on the top and add them to the gravy. Cook for 5 mins and garnish with coriander leaves. Serve hot with chapatis or steamed rice.
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