Prep time: 15 mins | Cook time: 25-30 mins | Serves: 3 (2 eggs per person)
- 6 eggs boiled, peeled and halved vertically * see notes
- 1 large onion (about 1 cup) finely chopped
- 2 medium sized tomatoes (about 1 cup) finely chopped
- 2 sprigs (about 18-20) curry leaves finely chopped
- 1-2 small green chillies finely chopped (de seed if you wish)
- 1 inch ginger finely chopped
- 2 fat cloves of garlic finely chopped
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon freshly ground pepper (optional)
- 3-4 teaspoons freshly ground (deseeded) kashmiri chilli paste * see notes
- vinegar to taste (about 1 teaspoon) – adjust to taste * see notes
- 3 tablespoons finely chopped coriander + extra for garnishing
- 1 tablespoon finely chopped mint
- 2-3 tablespoons oil
- salt to taste
1. Heat the oil in a heavy based pan/kadhai and toss in the chopped ginger, curry leaves and garlic and fry for half a minute on a medium heat.
2. Add the chopped onions and fry them until translucent. While the onions are frying in a separate frying pan fry the tomatoes until they turn to a paste – do this on a medium low heat. This helps to speed up the cooking and also gives the dish a nice flavour as the tomatoes are already fried when you add them to the onions.
3. When the onions have turned pinkish (not brown) add the chilli paste and the spice powders – cumin, coriander, turmeric and fry for a couple of minutes on a low heat.
4. Add the fried tomatoes and mix well. Add salt to taste, coriander, mint and continue to fry on a medium low heat until the oil starts to leave the sides of the pan.
5. Check the taste and add the vinegar if required. If you need a little thick masala add about 1/2 cup of water little by little and continue to simmer until you get a thick gravy.
6. Place the egg halves face down on the masala. Gently cover them with the masala, cover the pan and reduce the heat to a low. Simmer for a minute and remove from heat.
7. Garnish with chopped coriander and serve hot with rice, chapathis or parathas
1. To boil the eggs, place them in a sufficiently large pan filled with enough water (at room temperature) to cover the eggs. Once the water comes to a boil,.turn off the heat, cover the pan and keep them covered for 12 minutes. Remove from heat, discard the boiling water, refresh with fresh water and peel them after a couple of minutes. If you wish you can add a little salt while the eggs are boiling as it is believed that it makes peeling them easier.
2. I used homemade Kashmiri chilli paste. Soak the desired number of Kashmiri chillies (de seeded) in freshly boiled water for at least 30 minutes and grind to a fine paste. Mix olive oil and store in a clean, dry bottle/jar. Refrigerate and use as required. For this recipe you may substitute the chilli paste with Kashmiri chilli powder, but reduce the quantity as store bought powder is prepared using whole chillies, seeds and all, so it will be spicier – just make a paste of the powder using a little water and follow the recipe.
3. Use the vinegar only if required. Adjust the quantity depending on how tart/sour the tomatoes are.
4. If you wish you may substitute the chopped ginger and garlic with homemade ginger & garlic paste. Avoid using the store bought ones for best results.