For Garnishing: 3 slices of each, capsicum, Tomatoes, Onions.
Ingredients: 12 Full Boiled Eggs. (Shelled) 1 Medium size chopped onion 1 tbsp. Garlic Paste 1 tsp. ginger paste 1/2 tsp. Black Pepper Powder 1 tsp. Red chilly Powder (optional) 1/2 tsp. Turmeric Powder 1 tsp. Cinnamon Powder 1 tsp. salt (as per taste) 1 tsp. All Purpose Flour 2 tbsp. Tomato paste 4 tbsp. Canola oil 21/2 Cups of Water. Mushrooms (optional) Peas (optional)
Cooking Directions:
1. Out of your 12 eggs, remove the yolks of 6 and chop the egg whites. Make 8 pieces lengthwise of each egg.(Of course you can chop the egg whites as small as you like) 2. Keep the remaining 6 eggs full. 3. Heat oil in sauce pan for 2 minutes on a medium heat. Add chopped onions and keep tossing them in the hot oil till they are golden brown(about 3 minutes). 4. Add Garlic and Ginger pastes and toss them for a minute. 5. Add all the 4 powders to the pan and stir them for a minute. 6. Add Tomato Paste and stir for a minute. Mix salt and All Purpose Flour with the water and add it to the mixture in the pan. Keep stirring till the mixture gets a gravy texture (about 2 minutes). 7. Add the chopped whites of the eggs and stir well. You may add chopped Mushrooms and boiled Peas too. Reduce the heat to low and place the full boiled eggs in the center of the pan, on the gravy. Cover the pan with a lid and cook on low fire for 8 minutes. 8. Serve as shown in the picture.
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