Dhaniya Flavoured Anda Masala. Muttai Dhaniya Thokku. Muttai Malli Masala.

This recipe was shared by my friend Shabana. She is just young girl when she made this. She was studying 8th standard….while I was in 1st year college. She made this Anda Curry to go with thin maida chappathis. It was amazing….all her chappathis were thin, soft and exactly sperical! She is a gifted cook. She became a nice cook too early! Sometimes she cooks for the entire family….I just watch her doing all the chores at home…with so ease and happiness! I wish I could have that energy. So…tho’ I couldnt make it the way Shabana did…I tried my level best today.

Ingredients:

Hard boiled Eggs 6
Cinnamon sticks 1-2
Cloves 3
Coriander seeds 1-2 fistful
Pearl onion 4 – grated
Garlic 3 cloves minced
Ginger 2″ grated
Salt
Turmeric 1/4 spoons
Chili powder 1/2 spoon
Mustard seeds 1/2 spoon
oil few spoons
Coriander leaves 1 cup – garnish.

Method:

Carefully peel the boiled eggs and slice them into half.

In a sauce pan, dry toast cinnamon, cloves and coriander seeds till fragrant. Them powder them. Set aside.

In the same pan, heat oil. Add mustard and wait till it pops.

Now add grated ginger, minced garlic and grated onion. Fryt hem real good…till the raw smell leaves.

Add salt, turmeric, chili and powdered spice. Fry them till the all blend togather well.

Add sliced eggs too. Let the masala coat well. Whent he raw odour of the spices leaves and oil shows up on sides…remove from heat.

Garnish with chopped coriander leaves.