Ingredients:

• eggs (hard boiled) – 4
• Oil (Canola) – 2 tbsp
• Grind:
• Cinnamon – 1″ long
• Cloves – 2
• Pepper Corns – 1/2 tsp
• Cashews – 3
• Ginger – a small piece
• Garlic – 2 Cloves
• Green chillies – 2
• Grated Coconut – 2 tsp
• Onion – 1/2 (cut into pieces)
• Coriander leaves – a handful
• Salt to taste

Method:

1. Grind the ingredients with a little water into a fine paste. Do not add much water.
2. Cut the boiled eggs into halves and brush a little water on the yolk and white.
3. Spread the masala paste on the yolk and white and keep it aside.
4. Heat a kadai and add little oil and place the egg, masala side down.
5. Cook slowly on low heat or medium.
6. Leave the eggs for few minutes and take out of the kadai. If the egg doesn’t come off easily, the masala may need to be cooked more.
7. Serve hot with chapatti or rice.

Recipe courtesy of Shammi