Kodi Guddu Vepudu

Instructions

1. 1

   Prepare and Fry the Eggs

   • Take the hard-boiled and peeled eggs and gently make 2-3 shallow slits on each one. This helps the masala penetrate inside.
   • Heat 2 tablespoons of oil in a wide, non-stick pan over medium heat.
   • Carefully place the slit eggs in the hot oil. Sprinkle a pinch of turmeric powder and red chili powder over them.
   • Sauté for 4-5 minutes, turning them gently, until they are evenly golden brown with a slightly crisp outer layer. Remove the eggs from the pan and set them aside.
2. 2

   Prepare the Tempering (Tadka)

   • In the same pan, add the remaining 1 tablespoon of oil. If the pan is dry, add a little more.
   • Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
   • Add the fresh curry leaves and sauté for another 15-20 seconds until they turn crisp and aromatic.
3. 3

   Sauté the Aromatics

   • Add the finely chopped onions and slit green chilies to the pan.
   • Sauté on medium heat for 6-8 minutes, stirring occasionally, until the onions turn soft and light golden brown.
   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4. 4

   Add Spices and Combine

   • Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and salt.
   • Stir continuously for about 1 minute to cook the spices without burning them.
   • Return the fried eggs to the pan.
   • Gently toss everything together, ensuring the eggs are thoroughly coated with the onion-masala mixture. Cook for another 2-3 minutes for the flavors to meld.
5. 5

   Garnish and Serve

   • Sprinkle the garam masala over the eggs and give it a final gentle mix.
   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Serve hot as a side dish with rice and sambar/rasam or with rotis.