Raagi Chapathi with Chettinad Egg Masala Curry
- Whole wheat flour - 1/2 cup
- Ragi Flour -1/2 cup
- Warm water as required to prepare a soft dough .
- Salt to taste
In a bowl add wheat flour, ragi flour , salt , mix it n then add little by little warm water , knead n prepare a soft dough . Keep covered for 2o mts n then bail out round chapathis , dusting the platform .
Heat a tawa, place the chapathi on it n cook for 1/2 a minute till bubbles appear n then flip on the other side , roast till its cooked on both sides .
Chettinad Egg Masala Curry
Roast n Grind
Wash eggs n boil them ... cool n peel the eggs ... Make a few slashes in them as that will aid the masala to penetrate inside the eggs .
In a pan add oil n roast all the ingredients meant to roast on low flame ..dont burn them ... cool n grind to a fine paste adding little water .
In a kadai add oil n splutter mustard seeds , add turmeric powder, curry leaves n then chopped onions n cook till reddish pink, add ginger garlic paste n fry for a minute ... add chopped green chilles n fry for a while ..add tomato puree n cook well till the raw smell goes . Add the ground paste along with little water , add the boil eggs n cook for 5 to 10 minutes .