By Nikita Toppo
Treat your family with this lip-smacking Chettinad curry for lunch.
4 eggs (boiled and peeled), 2 tbsp oil, 1 tsp mustard seeds, 1 tsp turmeric powder, 2 large onions, ½ cup tomato puree, 1 slit green chilli, 2 tbsp ginger-garlic paste, salt to taste, For Roasting and Grinding: 1 tsp oil, 2 tbsp coriander seeds, 1 tsp whole pepper, 4 dry red chilli, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 small stick cinnamon
Heat oil in a kadai and add in the whole spices and roast them for 3 minutes. Then put them in a blender along with water and make into a smooth paste.
Now heat some more oil in a kadai. Add in mustard seeds, turmeric powder, curry leaves, onions and chilli along with some salt.
Sauté this for 2 mins and cover it and cook for 5 more mins. Now add in the masala paste and ginger-garlic paste and sauté till the oil separates.
Now add in the tomato puree and cook them for 5 more mins then pour some water and add in the eggs.
Cover the kadai and let them cook for 10 mins till the oil floats on top and serve with rice.