Cheera Egg Thuvaran

Cheera (leaves & stem)- 250g

Shallots - 10 Nos (big)

Coconut - 1/2 cup

Ghee - 1/4tsp

Eggs - 2 Nos

Green chilly - 3 Nos (chopped)

Garlic - 1 pc

Turmeric powder - 1 pinch

Salt - to taste

Curry leaves - 1/2 stem

Look for any insects on the cheera leaves, wash well and pat dry. Once dried well, cut the cheera leaves along with its stem into small. Transfer the cheera into a pan (a clay pot is the ideal one). Now, slightly grind coconut with shallots, turmeric powder, curry leaves and salt to taste. Add this mixture into the pan and mix well with cheera leaves. Add chopped garlic and green chilly. close the lid and cook it over medium-low heat. Meanwhile, add ghee in a seperate pan and scramble the eggs. Once the cheera is cooked (never over cook any leaves), add the scrambled egg and mix well. Stir dry the mix and your special Cheera-Egg Thuvaran is ready.

Anda (Egg) Burji

Eggs - 3 Nos

Oil - 2Tsp
Mustard - 1/4tsp
Cloves - 5 Nos
Cumin seeds - 1/4tsp
Curry leaves - 1 stem
Onion - 1 medium
Green chilly - 2 Nos
Ginger - just little
Garlic - 1 piece
Coriander powder - 1/2tsp
Turmeric powder - 1/4tsp
Garam masala - 1/4tsp
Tomato - 1 medium
Coriander leaves - few stems

This is one of my fastest bachelor dish! When I was in Mumbai, Anda Burji with Porota served most of my supper for 2 months from a nearby Thattukada. That guy make it in 5 minutes in a frying pan, but my version got a little variation. Ready? Heat oil in a kadai and sputter mustard. Fry cloves, cumin seeds and curry leaves. Add chopped onions, ginger, garlic and green chillies and saute them until you get the flavour. Add coriander powder, turmeric powder and garam masala with salt and mix well, followed by chopped tomato. Mix again and close the lid for 2 minutes. Add 100ml of hot water, mix again and close the lid for another 2 minutes. When the stuff gets thick, add eggs on top of it and close the lid for 1 minute on medium heat. Stir slightly and cover it for another minute adding the coriander leaves. When the egg gets scrambled, Scramble the egg well with open lid until there is no trace of water. Yea, your Anda Burji is ready. Serve it hot with Chappathi or porota!