2 boiled eggs, cut into 4 pieces each
500g vermicelli
3 onions, chopped
1 tsp mustard seeds
40g Bengal gram
2 sprigs curry leaves
4 tbsp ghee
1 tsp coriander seeds
1/2 tsp cumin seeds
2 red chilies
2 cloves
3-4 cardamoms

Egg Vermicelli

1. Mix coriander seeds, cumin seeds, red chilies, cloves, cardamoms and blend them to a fine powder.
2. Roast the vermicelli in little ghee until golden brown and keep aside.
3. Heat the remaining ghee and season with mustard seeds, Bengal gram and curry leaves.
4. Also add salt, ground powder and 1 cup of water. Boil water until bubbles form.
5. Then add roasted vermicelli and cook until all the water disappears.
6. Arrange the vermicelli with boiled eggs and serve with tomato chutney.