EGG VERMICELLI

INGREDIENTS Eggs 2 Vermicelli 500 grams Fresh coriander leaves 4 sprigs Coriander seeds 1 teaspoon Cumin seeds 1/2 teaspoon Whole dry red chillies 2 Cinnamon 1 inch stick Green cardamoms 2 Ghee 2 tablespoons Oil 2 tablespoons Mustard seeds 1 teaspoon Split Bengal gram (chana dal) 3 tablespoons Salt to taste

METHOD Place eggs in a pan with four cups of water. Boil for ten minutes, cool and shell. Chop into small cubes. Clean, wash and chop coriander leaves. Grind together coriander seeds, cumin seeds, red chillies, cinnamon, cardamoms and keep aside.Heat ghee in a kadai and stir-fry vermicelli till it turns light brown. Keep aside. Heat oil in a saucepan, add mustard seeds and split Bengal gram. Mix coriander leaves, ground paste and salt and add to the pan. Pour one cup of water and let the mixture boil. Add the vermicelli while it is boiling and when it becomes thick, add the chopped eggs. Mix well. Serve hot garnished with coriander leaves.