Ø 4 boiled eggs
Ø 3 small sized onions (minced)
Ø 2 small sized tomatoes, chopped
Ø 6 green chillies (chopped)
Ø 6 cloves of garlic (chopped)
Ø 2 bay leaves
Ø 4 cloves
Ø 1” cinnamon stick
Ø 3 cardamoms
Ø 1 tsp cardamom pwd
Ø 225 gms green peas shelled
Ø 1 cup water
Ø Salt to taste
First heat the ghee and fry onions to light brown colour. Add to it all other ingredients and shelled peas except eggs. Continue to cook until peas turn soft. Halve the eggs lengthwise and lower in the curry just before serving. Serve it hot with parathas or chapattis.
