Prep Time: 20 Mins Cook Time: 40 Mins Serves: 2 Level of Cooking: Difficult Taste: Spicy

Prep Time: 20 Mins

Cook Time: 40 Mins

Serves: 2

Level of Cooking: Difficult

Taste: Spicy

INGREDIENTS

4 Boiled Eggs
1 Cup Coriander leaves chopped

For Masala:
1 Big Onion sliced
4-5 Garlic Cloves
1/2 inch Ginger

For Dry Masala:
3 Tsp Coriander Seeds
15-20 Black Pepper
1 Tsp Sahi Jeera (Black Cumin)
1 Tsp Jeera (Cummin)
1 Medium Cinnamon
3 Cloves
1 Black Cardamom
2 Green Cardamom
1 Mace (Jawitri)
2 Bay Leaf (Tej Patta)
1 Tsp Black Stone Flower (Dagad Phool)
10-12 Dried Red Chilies
3 Tsp Jowar Flour

8 Tsp Oil

Salt to taste

Mustard Seeds
3 Glass Water

METHOD
Step 1:

          Take a pan add all the dry masala except the jowar flour and roast it on low flame
          for 3-4 mins. Now add the jowar flour and cook for 20 sec and turn off the gas.
          Keep it aside to cool and grind it to fine powder.

Step 2:

           Fry the sliced onion in oil till golden. Once cooled, grind it and make a paste.
           Make a ginger garlic paste.
Step 3:

           Take a pan add 6 Tsp oil and add mustard seed, let them splutter.
           Add the onion paste, ginger garlic paste and let it cook till the raw smell is gone.
Step 4:
           Add the dry grind masala  and cook for 2mins. Add water and let it cook for 8-10 mins
           till the oil layer comes on the top of the gravy/curry.
           Fry the boiled eggs on the pan if required.
           Add the boiled eggs and serve hot.