Hard Boiled Eggs: 3
Galic cloves: 5
Turmeric powder: ¼ tsp
Pepper powder: 2tbsp
Coriander powder: ½ tsp
Salt: a pinch
Garam Masala Powder: 1tsp
Fenugreek powder (freshly powdered): ¼ tsp
Curry leaves: few
Coconut Oil: 3tbsp
Method of Preparation
Split the hard boiled eggs into two and keep aside
In a nonstick pan add coconut oil; add crushed or finely chopped garlic pods.
Stir for a while and low the flame, add turmeric powder, coriander powder, pepper powder, garam masala powder, curry leaves and salt.
Stir and add 1 cup water.
When water boils add gravy becomes slight thick add the eggs, cut side down.
Don’t cover the pan, let the water reduce and after 2-3 minutes turn the eggs gently.
Switch off the flame when the masala coats well with the eggs. Add fennel powder and close with a lid for 2 minutes.
Serve with chappathi or rice.