Heat oil and crackle mustard seeds and cumin seeds.
Goes in curry leaves, crushed ginger garlic, green chilli, slightly crushed sliced-onions.
Fry until slightly brown. Add chopped tomatoes and fry until mushy.
When the tomatoes are mushy, goes in spice powders. Turmeric, chilli powder, coriander powder and garam masala.
Mix well. close and cook for 10 minutes. Open and mix once.
Slice the boiled egg to two and place it upside down over the onion tomato mixture.
Close and cook for few minutes in simmer.
meanwhile, boil water in a pressure cooker closed with a lid but without the whistle, weight put on.
Layer the chiratta puttu maker with coconut puttu mix on the bottom, Egg masala next and the remaining again with coconut puttu mix.
Close and Keep it over the pressure cooker where the steam escapes. Cook until the steam escapes through the holes of puttu maker.
pen and demould the puttu and serve it hot!