Preparation Time : 10 mins
Cooking Time : 20 mins
Serves - 4

Ingredients:

Eggs - 4
Oil - 2 tblspn
Mustard Seeds / Kaduku - 1 tsp
Turmeric powder / Manjal podi - 1 tsp
Onions - 2 large sliced thinly
Tomato Puree - 1/2 cup ( 2 medium size pureed)
Green chilli - 1 slit
Ginger Garlic Paste - 2 tblspn
Salt to taste

For Roasting and Grinding:
Oil - 1 tsp
Coriander Seeds / Malli - 2 tblspn
Whole Pepper - 1 tsp
Dry Red Chilli - 4
Cumin Seeds / Jeerakam - 1 tsp
Fennel Seeds / Sombu / Saunf - 1 tsp
Cinnamon / Pattai - 1 small stick

Method:

Start by hard boiling the eggs. Peel them and make lots of slashes in them. Set aside.

Now make the masala.Heat 1 tsp oil in a kadai. Add in the whole spices and roast them for 3 mins on low heat till they are toasted and roasted. Take them in a blender and add some water to it. Make into a smooth paste.

Now heat some more oil in a kadai. Add in mustard seeds, turmeric powder and curry leaves.

Now add in the onions and green chilli along with some salt. Saute this for 2 mins till they are translucent. Cover the pan with a lid and cook for 5 more mins, so the onions turns soft and cooked.

Now add in the masala paste along with ginger garlic paste and saute this till the oil separates on top.

Now add in the tomato puree and cook them for 5 more mins till they are cooked.

Now pour some water and add in the eggs. Cover the kadai and let them cook for 10 mins till the oil floats on top.

Serve with rice or anything you prefer.