Method:
- Heat ghee in a vessel. Add 2 sliced onions, 4
cloves,
1 inch cinnamon and fry for 2 minutes. Then add rice.
Add enough water - 2 measures water for 1 measure rice.
Add salt to taste and cook till done.
Roast pepper, 4 cloves, 1 inch cinnamon, khus-khus,
jeera and dhania powder without adding oil, on an iron
pan. Grind all these with garlic flakes, 2 onions, tamarind
and grated coconut into a smooth paste. Keep aside. Shell
and cook the peas with salt and enough water. Keep aside.
Full boil the eggs. Shell them and slice into 2 pieces each
- A 3/4 piece and a 1/4 piece (breadth wise). Keep aside.
Heat 3 tablespoon melted ghee in a vessel. Add 1
sliced onion and sliced green chilies. Stir for a minute.
Add chilies powder and turmeric powder. Stir and add
the cooked peas and ground masala paste. Add the sliced
eggs and enough water and salt. Add just enough water to
make thick gravy. Let it boil for 5 minutes. Then add
finely chopped coriander leaves, stir and remove from fire.
Pour the egg curry onto the hot ghee rice. Mix well,
keep on low fire for 5 minutes and remove.
Serve hot.
|
