Eggs topped with onion and curry leaves

Here is an easy appetizer that tastes as good as it looks.

What you need: makes 12 servings
6 or 8 hard boiled eggs
3 springs of fresh curry leaves
1 cup onion, diced
1 tsp coriander powder
1/2 tsp chili powder
1/2 tsp pepper powder
Pinch of turmeric
1 tsp cumin seeds/jeera
Salt to taste
2 Tbsp olive oil

Hard boil the eggs, run them under cool water, peel and cut them in half. Set aside.

Pull out the curry leaves from the stem. Hold them all together in a tight bunch, chop them as thin as you can; set aside. 

To make the masala, place a skillet or small pan on medium heat. Add the olive oil and let it warm up. Throw in the cumin and chopped curry leaves and let it cook for a minute. 

Add in the diced onion and cook for another minute. Sprinkle all the powders and turn off the heat. 

Combine the masala powders with he onion and curry leaves. Scoop out a spoonful and place them on the eggs. Serve them warm. Enjoy!