Egg Vermicelli

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