Chettinad Egg Pepper Fry

Ingredients

• 6 boiled eggs, peeled and halved
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10 curry leaves
• 2 dried red chillies, broken
• 1 tbsp black pepper, freshly crushed
• 1 tsp turmeric
• 1 tsp salt
• 1 onion, sliced
• 2 green chillies, slit
• Fresh coriander, chopped

Method

1. Heat oil and fry mustard seeds and cumin seeds until they crackle.
2. Add curry leaves, dried red chillies and sliced onion; fry for 3 minutes.
3. Add turmeric, salt and green chillies.
4. Place the halved boiled eggs cut-side down in the pan.
5. Sprinkle the crushed black pepper generously over the eggs.
6. Fry on medium heat for 4 to 5 minutes until the egg edges turn golden.
7. Turn gently once and fry for 2 more minutes.
8. Garnish with coriander and serve hot as a side or snack.