2 boiled eggs
500g vermicelli
3 onions, chopped
1 tsp mustard seeds
40g Bengal gram
1 sprig curry leaves
4 tbsp ghee or butter
1 tsp coriander seeds
1/2 tsp cumin seeds
2 red chilies
2 small cinnamon sticks
3-4 cardamoms
Salt to taste

Egg Vermicelli

1. Mix coriander seeds, cumin seeds, red chilies, cinnamon, cardamoms and grind to a fine powder.
2. Heat ghee in a pan, roast the vermicelli until golden color and keep aside.
3. In the remaining ghee, add mustard seeds, Bengal gram, curry leaves, salt, ground powder and fry for few minutes.
4. Add 1 cup of water, vermicelli and cook until the vermicelli is tender.
5. Cut the eggs into four pieces and add to the vermicelli mixture.
6. Mix well and serve with tomato chutney
   Serves: 6
   Preparation time: 20 minutes