Egg Masala Semiya

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Vermicelli is a type of pasta. In India it's named differently. In south mostly it's called as semiya. Either it's made sweet or like upma. Instead of making the same routine semiya upma, I spiced up by adding whole garam masala and to make it more healthier I added egg to it. So it matches to both for kids and grown-ups.

Ingredients
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Eggs            2 boil eggs for 15 mins. on high and peel out the shell
Vermicelli               4 cups
Oil                         2 tbsps.
Mustard Seeds       1 tsp.
Coriander Leaves     to garnish
Cardamom Pods      6
Salt                         to taste
Black Cumin            2 tsps.
Onions                    2 finely chopped
Cloves                     4
Green Chillies          3 finely chopped

Method
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• Cut the boiled eggs into half and scoop out the yolks separately into a small bowl and keep aside.Now chop the boiled egg whites into small cubes. Keep aside.
• In a frying pan, heat 1 tbsp. oil and add semiya and toast till light golden. Once the semiya changes to slight color, take out in a bowl and keep aside.
• In the same pan, add 1 tbsp. oil. Once the oil is hot add mustard seeds, cloves, cardamom pods, black cumin and sautee.
• When the mustard seeds sputter around, add onions and sautee till the onions turn transparent. Add green chillies and curry leaves and stir for few secs.
• Once all the ingredients are combined well, pour water 6-7 cups and add salt. Let it come to a boil.
• When the water starts to boil, add toasted semiya and keep stirring gently.When the semiya is 3/4 done or is tender, add chopped egg white cubes and stir.
• Once all the water is evaporated garnish the dish with coriander leaves. (if you like you can as well top it off with kept aside boiled egg yolks)
• Serve hot Egg Masala Semiya along with the sides of your choice.