Poonam Lakeshri lohire
3 eggs 10 gm ghee 1/2 onion, finely chopped 1/2 tamato, finely chopped 1 teaspoon ginger garlic paste 1-2 green chillies finely chopped Salt to taste ¼ teaspoon turmeric powder 1/2 tspn Kashmiri red chilli powder 1 teaspoon garam masala 1 tspn coriander, finely chopped 25 gm cheese cube 1. In a small non-stick skillet heat lil ghee on medium heat. Break one egg into the skillet and half fry it – white is fully cooked and yellow is semi-solid. Once cooked, remove fried egg from the skillet and set aside. 2. Hard-boil the remaining eggs. Once ready, de-shell and grate them. Set aside. 3. In same non-stick skillet heat remaining ghee on medium heat. Add the onions and cook until the onions are soft and translucent. Keep stirring occasionally to ensure the onions don’t brown.Add in the garlic paste and ginger paste and cook for 1-2 minutes until the raw garlic smell dissipates.Now add the tomatoes, green chillies and ½ a teaspoon of salt. Cook till the tomatoes are fully cooked through and soft. Now add the spices with 1 tablespoons of water and cook for 2-3 minutes. 4. Now add the half fried egg and use a vegetable or potato masher and mash everything together to a coarse texture. 5. Add in the grated boiled eggs and coriander leavrs and cook for another 3 minutes. Season with salt per your taste.Remove from the heat. Garnish with grated cheese and serve warm with bread. Bread is optional.