Preparation Time: 10 mins
Cook Time: 20 mins
Yields: 2 servings.
Table 1 : To Grind
|Fennel seeds||1/2 tsp|
|Chopped Ginger||1/2 tsp|
|Chopped Garlic||1/2 tsp|
|Turmeric powder||1/4 tsp|
|Shredded coconut||1 tbsp|
|Tomato Medium size||1|
|Coriander Leaves||For Garnishing|
- Grind fennel seeds, red chilies, ginger, garlic, cinnamon, cloves, turmeric powder, shredded coconut and tomato into smooth paste by adding enough water in blender/mixie.
- Beat 3 eggs and cook the eggs in idli vessel. Remove from idli vessel, cut into small pieces and keep it ready.
- Heat oil in a pan. Add mustard and allow it to splutter. Add curry leaves followed by chopped onions. Fry till onions turn translucent.
- Add the ground mixture and 1/2 cup water. Allow the tomato mixture to cook till raw smell goes off. Add eggs and fry for 2-3 mins. Switch off the stove and garnish with coriander leaves.
Spicy Egg Thokku
Adjust red chillies to your taste.