Coriander egg fry

Here is an easy and spicy semi dry egg fry that you can make to compliment a rainbow of non veg dishes, or as a stand alone dish to use as an appetizer, or a s a side dish with chapatis or rice. 

Serves 4-6


12 eggs, boiled, shelled and halved

1 cup white or red onion, diced

A sprig of curry leaves

1/2 tsp mustard seeds

2 tsp ghee

Salt to taste

Make a masala paste of the following:

4 green chilies or more if you prefer

6 garlic cloves or 1 tsp garlic paste

1 cup fresh coriander leaves

1 tsp dry coconut powder

2 tsp coriander powder

1/2 tsp cumin seeds

Pinch of turmeric 

1/4 garam masala 

Prep the eggs, cut in half and set aside. Once the masala paste is made, set aside. In a shallow pan, add ghee and let it warm up. Add mustard seeds and allow it to splatter. Add  curry leaves and sauté for a few seconds. Add the masala paste and salt; stir on medium heat till the oil separates. 

Flatten out the masala throughout the pan to form  a layer. Place the egg halves yolk face down. Let cook on low for a few minutes. You may add another spoon pf ghee of you like. Spoon each egg into a plate or tray before serving, Garnish with fresh chopped coriander and raw, diced onion. Enjoy!  

Coriander egg fry