Egg Chilli Fry

Ingredients

• 4 units Egg
• 1 teaspoon Turmeric
• 2 units Green cardamom pods
• 0.5 inch Cinnamon stick
• 2 units Cloves
• 3 units White onions
• 2 tablespoons Ginger garlic paste
• 2 sprigs Curry leaves
• 1 unit Tomatoes
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Fennel powder
• 0.5 teaspoon Black crushed pepper
• 4 tablespoons Coconut oil
• 1 pinch Salt (Adjust to taste)
• 1 handful Coriander leaves (For garnish)

Instructions

1. 1Boil the eggs and transfer them to a bowl of cold water. Once cooled, peel the shells and cut each egg in half lengthwise.
2. 2In a pan, heat 4 tablespoons of coconut oil. Add a pinch of turmeric and salt, then gently place the halved eggs in the pan. Fry for about a minute, tilting the pan to ensure even cooking. Remove the eggs and set aside.
3. 3In the same pan, add crushed cardamom, cloves, and cinnamon. Sauté briefly, then add the sliced onions. Cook until the onions soften, without browning. Add ginger garlic paste and curry leaves, and continue to sauté until fragrant.
4. 4Add the chopped tomato and salt to the pan. Sauté until the tomato softens. Reduce the heat to low, then add Kashmiri chili powder, coriander powder, fennel powder, and black crushed pepper. Stir well, adding a splash of water if necessary.
5. 5Gently add the fried eggs back into the pan, mixing slowly to coat them with the spice mixture. Garnish with fresh curry leaves and coriander leaves before serving.