Combination of ground onion and fresh pepper black peppercorns makes this masala a spicy treat for any rice item.
|3 nos||Onion (roughly chopped)|
|3 nos||Curry leaves|
|2 tsp||Black pepper corns|
|3 nos||Hard boiled eggs|
|¼ tsp||Turmeric powder|
|¼ tsp||Red chilli powder|
|1 tsp||Coriander /dhania powder|
|6 nos||Curry leaves|
Grind all ingredients from Table-1 and keep aside. Heat oil in a sauce pan and splutter the curry leaves, add the ground paste along with turmeric power, red chilli powder, coriander powder and salt. Fry the mixture on medium flame for about 5 minutes, stirring constantly. Again simmer for about 7 to 8 minutes until the mixture turns to a dark brown paste…. the oil should separate at this stage. Cut the boiled eggs in desired shape and slightly toss it to coat the masala. Serve hot with any rice item.