Classic Egg Salna

Ingredients (20)

• ·pieces shallots
• ·pieces ripe tomatoes
• ·mint leaves
• ·pieces cashews
• ·tsp poppy seeds
• ·cup curd
• ·inch cinnamon
• ·stone flower
• ·pieces cardamom
• ·tbsp coconut
• ·cup water
• ·tbsp oil
• ·tsp chili powder
• ·salt
• ·piece onion
• ·tsp ginger garlic paste
• ·tbsp kulambu milagai thool
• ·tsp kashmiri chili powder
• ·cups water
• ·eggs

1. 1

   Grind shallots, tomatoes, mint leaves, cashews, poppy seeds, curd, cinnamon, stone flower, cardamom, and coconut with ½ cup water to a fine paste.

2. 2

   Boil the eggs and peel the skin.

3. 3

   Heat a pressure cooker, add 1 tbsp oil, chili powder, salt, and drop the eggs, roast and remove them from the cooker.

4. 4

   In the same pan, add 1 tsp oil, chopped onion, tomato, and ginger garlic paste, and sauté well.

5. 5

   Add kulambu milagai thool, kashmiri chili powder, and the ground paste, sauté until the oil separates.

6. 6

   Add 2 cups of water, close and pressure cook for 3 whistles.

7. 7

   Once the pressure is released, open and drop the fried eggs.