Egg pepper fry with caramelized onion and spices. A quick Indian side dish for chapati, paratha or rice varieties. This South Indian curry made in 20 mins.
Place eggs in saucepan with cold water, enough to cover the eggs.
Bring the water to boil, remove from heat and cover the pan. Let eggs stand in hot water for 12 minutes.
Discard the water and crack open the eggs and slice it.
In a separate pan heat oil add fennel seeds, sliced onion, curry leaves and cook until onions become soft.
Add ginger garlic paste and cook until it loses its raw smell.
Add salt, coriander powder, pepper powder and mix well.
Add sliced eggs and mix gently and serve.