Ingredients:

• Seviyan vermicelli (thin) – 300 gms
• Eggs – 2
• Roughly chopped onions – 1 medium
• Roughly chopped Tomatoes – 1 medium
• Ginger garlic paste – 1 tsp
• Slit green chilies – 4-5
• coriander leaves – handful
• Oil – 1/3 cup
• Cloves – 3
• Cinnamon – 2 small pieces
• Cardamom – 2
• Bay leaf – 2
• Star Anise – 1
• Red chili powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder- 1/4 tsp
• Garam Masala powder – 1/4 tsp
• Water – 1/2 to 2 glasses
• Salt – as required

Method

• Dry roast the Seviyan, keep aside. Make sure not to burn them.
• Grind onions and tomatoes into a paste.
• Heat oil in a big vessel. Add cloves, cinnamon, cardamom, bay leaf and star anise.
• Add onions and tomatoes paste and fry till slightly brown. Now add ginger-garlic paste and fry till raw smell goes.
• Add red chili powder, turmeric powder, coriander powder and Garam Masala powder along with green chilies and mix well.
• Once the masala is done and forms a lump, add 1/2 glass of water. Break open the eggs into a bowl and add them into the water. DO NOT mix.
• Bring water to boil and let the eggs cook.
• Once the water comes to boil add the egg is cooked, gently break the cooked eggs.
• Now add Seviyan  little by little, mixing gently. Check if you need to add some more water. If yes, add and mix.
• Finely chop coriander leaves and add to the Seviyan and keep it for dum on low flame for about 10 minutes.
• Serve hot and enjoy with boiled eggs if desired.