Spicy egg fry

Ingredients:

Egg	4 nos
Turmeric	Little
Red chilli / Dhania  mix	2  tsp
(mix 1 part of red chilli powder with 1½ part of dhania powder)
Salt	3 – 4 tsp
Ginger-Garlic Paste	½ tsp

Method:

1. In a kadai or vessel pour 3-4 cups of water, place eggs (if taken from fridge, keep the eggs in normal water for half an hour, then use for cooking). Allow the water to boil. Lower the flame, cover and cook for 10 mins. Do not open the lid for 10 mins. 
2. After 10 mins transfer the egg into cold water. Once it cools down, remove the shell gently.
3. Cut each egg into 2 pieces lengthwise [to cut it easily dip the knife in water before cutting] keep aside.

Cooking:

1. In ¼ cup of water, add turmeric, Red chilli / dhania mix  and salt – to make a mixture .
2. Heat oil in a heavy bottom Kadai / wok, lower the flame and add ginger-garlic paste fry for 2-3 secs
3. Add the above mixture and place the egg pieces upside down. Keep for 2 minutes do not raise the flame.
4. Now turn each piece on to the other side also. Gently fry till light golden brown and egg gets coated uniformly.
5. Repeat the process once more turning side to side till well done.
6. When the oil and spices form a foam like mixture indicates that the dish is ready.
7. Switch off the flame. 

Tip: 

• Cooking in low flame tastes better. 
• Never cook this dish on high flame else eggs would popup/burst.