This South -Indian egg pepper is fried with a sharp star of your output: recipe

A large part of the Easter Sunday, at the culinary end of things, are chocolate eggs and sweet treats ready to celebrate the Resurrection of Jesus Christ. Switching the palette to a sharp, dessol blow for a Saturday lunch, does not seem to be a very bad idea – and this recipe for Fry Pepper Pepper Pepper Pepper – the perfect choice.

South -Indian egg pepper fry

Ingredients: Gota Urad – 1tbsp, coriander seeds – 2tbsps, black pepper – 1tsp, cortex leaves – handful, dry red chili – 3 to 4, oil – 2tsp

Method: Start with boiling eggs. Cool them and fold them. It is best to prepare eggs at room temperature before they get into the pan so they are not too gentle for heat. Once the eggs are cool, divide them in the middle of the halves. In a hot pan, dry fried variety, coriander seeds, black peppers, bark leaves and dried red chili. Once the fragrant, remove them from the fire and wil so that they fall to the room temperature before grinding them together. This is “pepper powder”, you will be dry eggs. Once they turn into fragrant, and mustard seeds will jump into the chilled, cut the eggs and give it a good rough throw. Now add the pepper powder (all this if you really want this sharp, fragrant blow!), Then the generous sprinkle of salt. Throw in some crushed coriander before giving it the final mixture and serve hot. This is great, but also a great accompaniment of bread and chapatis.

(recipe with pots and pans)

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