Ingredients
| • | Eggs | 5 |
| • | Whole dry red chilli | 4 |
| • | Ginger | 1 inch piece |
| • | Garlic | 5 cloves |
| • | Cumin seeds | 1/2 teaspoon |
| • | Vinegar | 1/4 cup |
| • | Salt | to taste |
| • | Ghee | 2 1/2 tablespoons |
| • | Onions,chopped | 2 medium |
| • | Cinnamon | 1 inch stick |
| • | Sugar | 1 tablespoon |
| • | Garam masala powder | 1 teaspoon |
Method
Place eggs in a pan with three cups of water. Boil for ten minutes. Cool, shell and halve lengthwise. Grind red chillies, ginger, garlic and cumin seeds with half the vinegar and salt to taste. Keep aside.
Heat ghee in a pan, add onions and fry till brown. Add the ground paste and cinnamon. Add sugar, remaining vinegar and garam masala powder. Add the egg halves. Cook till the gravy thickens.
Serve with rice or rotis.
Place eggs in a pan with three cups of water. Boil for ten minutes. Cool, shell and halve lengthwise. Grind red chillies, ginger, garlic and cumin seeds with half the vinegar and salt to taste. Keep aside.
Heat ghee in a pan, add onions and fry till brown. Add the ground paste and cinnamon. Add sugar, remaining vinegar and garam masala powder. Add the egg halves. Cook till the gravy thickens.
Serve with rice or rotis.
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