Serves 4-6
Ingredients:
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!