- 3 Eggs
- 1 Cup Onions
- 2 2 Green Chillies
- 1 Teaspoon Pepper Powder
- 1/2 Teaspoon Cumin Seeds Powder
- 1 Teaspoon Coriander Seeds Powder
- 1 1/2 Teaspoon Salt
- 1 Teaspoon Ginger Garlic Paste
- 1/4 Teaspoon Garam Masala Powder
- 1/2 Cup Coriander Leaves
- 1/2 Cup Curry Leaves
- 1/2 Teaspoon Turmeric Powder
Boil and peel the eggs.
Cut eggs in half. Heat 2 tablespoons oil in a pan. Add 1 cup chopped onions and fry. Add 1/2 teaspoon salt and fry. Close the lid. As onions become transparent, add chopped green chillies, 1/2 cup curry leaves and fry. Add 1/2 teaspoon turmeric powder, 1 teaspoon ginger garlic paste and mix. Fry for a minute. Add 1 teaspoon coriander seeds powder, 1/2 teaspoon cumin seeds powder, 1 teaspoon pepper powder, 1 teaspoon salt and mix. Add 1/2 teaspoon garam masala powder and mix. Place eggs in pan such that the yellow faces down. Close the lid and cook for 3-4 minutes on low flame. Open the lid and flip the eggs carefully. Close the lid and cook for 3-4 minutes. Flip again. Do this for 2-3 times and garnish with coriander leaves. Close the lid and cook for 2 minutes and flip.