This is an easy side dish which goes good with both rice and chapathi. If you have no other veggies in stock you can try this during the season of drumstick which is the most common tree in India. Its a healthy dish as you know drumstick is called as "power house of minerals"...
Ingredients:
| Egg | 5 |
| Drumstick | 3(big) |
| Small Onion/Shallots | 10 |
| Fennel Seeds | 1/4 tspoon |
| Cinnamon | 1 inch |
| Curry leaves | 1 sprig |
| Salt | to taste |
| Oil | 2 tspoon |
| Coriander leaves | 1 fistfull |
For Grinding:
| Grated Coconut | 1/2 cup |
| Chilly Powder | 1/2 tspoon |
| Turmeric Powder | 1/4 tspoon |
| Garlic | 2 cloves |
Preparation:
(1) Boil eggs in water. Deshell it and cut into two halves. Keep it aside. Mean while chop shallots into lengthwise pieces. Chop green chillies to lengthwise and also chop drumstick to around 2 inch even lengthy pieces. Then cut each vertically. Keep it aside.
(2) Heat oil in a pan and add chopped shallots. Saute for 2 minutes so that the raw smell will leave. To this add fennel seeds, cinnamon, curry leaves and green chillies. Saute for another one minute.
(3) Now add drumstick pieces to it. Pour around 1&1/4 cup of water to it with needed salt. Mix once. Close the vessel with a lid and let it boil for another 10 minutes in medium flame.
(4) Mean while grind the ingredients shown under "for grinding" heading in a mixer and make a coarse mixture with 2 tspoon of water. Keep it aside.
(5) After 10 minutes open the lid, add the ground mixture to the pan and give a quick stir (Retain the remaining water in the pan). Again close the vessel with a lid and cook for another 2 minutes.
(6) Now add eggs to it with the yellow side facing down. Close the vessel with the lid and cook for another 2 minutes.
(7) Open the lid and carefully mix the ingredients without breaking the eggs. Add coriander leaves to it and close the pan with a lid for another 3 to 5 minutes in low to medium flame. The water content will be completely dried now. Switch off the flame and your mutta-muringakka aviyal is now ready.
Have it with your rice/chapathi..(2) Heat oil in a pan and add chopped shallots. Saute for 2 minutes so that the raw smell will leave. To this add fennel seeds, cinnamon, curry leaves and green chillies. Saute for another one minute.
(3) Now add drumstick pieces to it. Pour around 1&1/4 cup of water to it with needed salt. Mix once. Close the vessel with a lid and let it boil for another 10 minutes in medium flame.
(4) Mean while grind the ingredients shown under "for grinding" heading in a mixer and make a coarse mixture with 2 tspoon of water. Keep it aside.
(5) After 10 minutes open the lid, add the ground mixture to the pan and give a quick stir (Retain the remaining water in the pan). Again close the vessel with a lid and cook for another 2 minutes.
(6) Now add eggs to it with the yellow side facing down. Close the vessel with the lid and cook for another 2 minutes.
(7) Open the lid and carefully mix the ingredients without breaking the eggs. Add coriander leaves to it and close the pan with a lid for another 3 to 5 minutes in low to medium flame. The water content will be completely dried now. Switch off the flame and your mutta-muringakka aviyal is now ready.
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