| • | Peel the boiled egg and halve them. Keep aside.
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| • | Heat the skillet. Pour 1 tbsp oil and add one chopped up onion, garlic-ginger paste, desiccated coconut,dhania. Fry until it changes slimly brown.
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| • | Using little water, make a fine paste of the above roasted masala.
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| • | Take the left over oil in a pan, add the left over onion and saute well until the onion changes brown.
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| • | Add the spices paste and fry until oil evaporates.
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| • | Add chilli powder , tomatoes and mix well.
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| • | Add water to get the desirable consistency and add salt.
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| • | Let it boil well for about 5-10 mins.
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| • | Now add the halved boiled egg and garnish with coriander.
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| • | Serve red-hot with chapatis or rice.
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