I never fail to make this egg pepper fry whenever I make biriyani or pulao of any sort. The main ingredient used here is the pepper -jeera powder. I always have a small box of coarsly ground pepper - jeera powder (in the ratio 1:2 ). It comes handy when you want to make quick rasam or to spice up an an egg omlette. But if you dont have that you can use the regular pepper and jeera powder seperatly.
This is a very quick and easy recipe and can be made for large crowds without any hustle or bustle :)
4 eggs boiled.
2 garlic pods , finely chopped
1/2 tsp fennel seeds powder/ whole fennel seeds (sombhu)
1 tsp pepper powder
2 tsp jeera / cumin powder
1/2 tsp turmeric
1 tsp curry leaves powder or few sprigs of curry leaves.
Boil the eggs with a little salt for about 10 mins. Remove from the stove, cover the pan with a lid and rest the eggs for 10 mins.
Peel the skin gently and cut into halves. Keep aside.
In a pan take1 tblsp of oil. When the oil is hot add garlic and all the powders. Stir for a minute in medium heat.
Add salt and 1/4 cup water. When the water starts to boil and reduced a little bit add the eggs , cut side down.
Cook for 2 mins.Turn them gently and cook till all the water evaporates and masala coats the eggs.