THANI NAADAN MOTTA ROAST-egg in pan fried onion masala

Why this recipe works for me : This is a good accompaniment with rice and can be made in a jiffy when there are unexpected guests. This is a win-win dish at my house - kids don't like the roast onions, so they take the boiled eggs and parents take the roast onions. 

Ingredients

1. 4 boiled eggs
2. onion, very finely sliced (125 gms)
3. 4 garlic cloves chopped 
4. 1 green chili, slit and seed removed
5. 4 Tbsp oil
6. 1 Tbsp coriander powder
7. 1 tsp Kashmiri chili powder
8. 1/8 tsp garam masala
9. 1/8 tsp star anise powder
10. curry leaves
11. salt to taste
12. vinegar as per taste

Method

• Boil 4 eggs and keep aside.
• Slice the onions and garlic and keep aside.
  

• Heat a pan on medium high heat , when the pan is warm ,add the oil. 
  

• When the oil is hot , add the sliced onions. Sauté  till the onions are translucent. Then add sufficient salt at this point. Don't add salt after the oinions brown as at this stage, the salt won't be absorbed by the oinions. Let the onions start to brown lightly. Now add the slice garlic and sauté for a minute. Now reduce the flame to low heat and sauté till the onions become crisp.

• Add curry leaves and green chili. Stir. Now add all the spices mentioned above. Saute for a few minutes and turn off. 
• Peel the shell of the eggs , halve it and put it into the onion masala.
  

  

  
  
  

  
• Alternately the eggs can be put in the serving dish and the onion masala can be layered on top of the eggs.
  

  

  
  
  

  

NOTES

• Garlic sautés faster than onions and browns faster , and browned garlic does not taste very good. So put the onions first and then the garlic. I like to give the onions a head start. 
• Vinegar can be used for a slightly sour taste.