Egg Vermicelli

  • 2 boiled eggs
  • 500g vermicelli
  • 3 onions, chopped
  • 1 tsp mustard seeds
  • 40g bengal gram
  • 1 sprig curry leaves
  • 4 tbsp ghee or butter
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 red chilies
  • 2 small cinnamon sticks
  • 3-4 cardamoms
  • salt to taste
  • Mix coriander seeds, cumin seeds, red chilies, cinnamon, cardamoms and grind to a fine powder.
  • Heat ghee in a pan, roast the vermicelli until golden color and keep aside.
  • In the remaining ghee, add mustard seeds, bengal gram, curry leaves, salt, ground powder and fry for few minutes.
  • Add 1 cup of water, vermicelli and cook until the vermicelli is tender.
  • Cut the eggs into four pieces and add to the vermicelli mixture.
  • Mix well and serve with tomato chutney

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