Ingredients:

• eggs – 5 to 6
• 4 – large onions, finely sliced (make thin vertical slices)
• 2 – tomatoes, finely chopped
• Garlic-Ginger Paste – 2 tbsp
• Desiccated Coconut – 1 cup
• Coriander seeds (dhania) – 3 tbsp
• Chilli Powder – 2 tbsp
• Oil – 4 tbsp
• Salt – to taste

Method:

1. Boil the eggs in a saucepan of water. Peel them and halve them. Keep aside.
2. Take 1 tbsp oil and add one sliced onion.
3. Add the garlic-ginger paste, desiccated coconut, dhania.
4. Fry till it becomes slightly brown (make sure it’s not burnt).
5. Using little water, make a fine paste of the above roasted masala.
6. Take the remaining oil in a pan, add the remaining onion and saute well till the onion turns brown.
7. Add the masala paste and fry till oil leaves the sides of the pan.
8. Add chilli powder (adjust according to taste), tomatoes and mix well.
9. Add water to get the desired consistency and add salt.
10. Let it boil well for about 5-10 mins.
11. Now add the halved boiled eggs and garnish with coriander.
12. Serve hot with chapatis or rice.

Recipe courtesy of Usha