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Full recipe for Tava anda sukha Prep time: 15 mins Cooking time: 25 mins Serves: 4 For sukha paste Ingredients: • Whole spices 1. Cinnamon stick 1 inch 2. Black peppercorns 10-12 nos. 3. Cloves 4-5 nos. 4. Fenugreek seeds 1 tsp 5. Jeera (cumin seeds) 1 tsp 6. Coriander seeds 2 tbsp 7. Poppy seeds 1 tsp • Whole Kashmiri red chilli 8-10 nos. • Ghee 1 tsp • Onion ½ cup (sliced) • Garlic cloves 4-5 nos. • Fresh coconut 1 cup (grated) • Tamarind pulp 1 tbsp • Turmeric powder ½ tsp • Water as required Method: • Heat a pan, dry roast all the whole spices until aroma releases. Remove it and keep aside to cool. • In the same pan, dry roast the red chilli for 4-5 minutes and keep aside to cool down. • In the same pan add ghee, onions and garlic cloves, cook for 4-5 minutes. • In the same pan roast the fresh coconut until light golden, remove from heat and keep aside to cool down to room temperature, divide the coconut in two equal parts. • In a blending jar add the roasted whole spice, roasted whole Kashmiri red chili, cooked onion and garlic, 1 part of roasted coconut (keep the second half cup for later use), tamarind pulp and turmeric powder. Blend to a fine paste adjust the consistency of the paste by adding water. • Grind the remaining roasted coconut coarsely and keep aside. For anda sukha Ingredients: • Boiled eggs 7-8 no. • Oil 1 tbsp • Cumin seeds (jeera) 1tsp • Green chillies 1 no. (chopped) • Salt to taste • Red chilli powder a pinch • Coriander leaves 1 tbsp • Ghee 2 tbsp + oil 1 tsp • Mustard seeds 1 tsp • Onion ½ cup (sliced) • Garlic 2 tbsp (chopped) • Sukha paste • Salt to taste • Roasted grounded coconut ½ cup • Curry leaves 8-10 • Final tempering: 1. Ghee 2. Mustard seeds 3. Curry leaves Method: • Cut the boiled eggs in two equal halves. • Heat oil on a tava, add cumin seeds and green chillies, add boiled eggs, salt, red chilli powder and freshly chopped coriander leaves. Cook on both the sides for a minute. • Heat ghee & oil in a pan, add mustard seeds, onions and garlic, sauté until onions turn golden brown. • Add the freshly prepared sukha paste, salt to taste and cook for 4-5 minutes. • Add the remaining roasted grounded coconut and curry leaves 8-10, mix well and cook until ghee is released. • Add a splash of water if the masala gets too dry. • Place the fried eggs, turn and coat the eggs with the masala, cook on low flame for 4-5 minutes. • Give a final tempering of ghee, mustard seeds & curry leaves. • Your tava anda sukha is ready to be served, serve hot with neer dosa. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ

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