Egg Vermicelli

Ingredients:

• 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

Method:

• 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