Egg Fry (Varuval)

This is a super easy recipe for a mid-week meal. My best friend N came over for lunch today, she’s given up meat for Lent, but still happily enjoys egg and alcohol (although not together). This egg varuval went down a treat with hot rotis, and tasted even better with rice.
(a) You’ll need:

  • 5 eggs
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon roasted red chilli powder
  • Pinch of turmeric
  • Pinch of garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 green chillies – blending into a paste
  • 1 teaspoon corn flour
  • Salt to taste
  • Water as required
  • Oil

(b) You’ll need:

  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1 spring onion (just the white part) – sliced finely
  • 2 coriander stems
  • 2 cloves garlic – sliced finely

(c) You’ll need:

  • 1 tablespoon fresh coriander leaves – chopped
  • 1 tablespoon lime or lemon juice

Method:
Boil eggs, peel and slice eggs in half. Make a paste out of ingredients in (a) – except eggs and oil. Marinade eggs in paste. Heat oil in a pan and fry the eggs, with the cut side down first. Turn eggs over, fry other side. Remove from oil. In the same oil, add ingredients (b). Fry until garlic is golden brown. Add the eggs back into this mix, stir well. Remove from heat. Add lime juice and fresh coriander. Enjoy!

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