Lip-smacking egg masala that goes very well with chapathi, paratha, dosa or steamed rice
Course Main Course
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Author Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
6eggsboiled
1/2teaspoonmustard seeds
2medium sized onionsfinely sliced
1/2teaspoonturmeric powder
5-6fat cloves of garlic or 1/2 teaspoon garlic paste
1" fresh ginger or 1/2 teaspoon ginger paste
salt to taste
oil for frying
For the masala
1teaspoonchilli powderadjust to taste
2teaspoonscoriander powder
8-10peppercornsadjust to taste
1teaspoonpoppy seedsI substituted them with 6-7 whole cashew nuts
3cloves
1" stick of cinnamon or cassia bark
1/4 teaspoonaniseeds (optional)
Instructions
Slit the boiled eggs vertically. Keep aside. Make a paste out of the fresh ginger & garlic (skip this step if you are using readymade paste)
Using very little water, grind all the ingredients mentioned under 'For the masala' to a fine paste. Remove and keep aside. Rinse the mixer jar with 1/4 cup of water and reserve
Heat oil in a heavy based wok/pan and add the mustard seeds. Once they stop spluttering, add the sliced onions and turmeric and saute till the onions turn translucent/pale
Add the ground ginger & garlic paste and fry for a few seconds before adding the ground masala paste. Fry it on a medium low heat till the oil begins to separate.
Add the reserved masala water from the mixer jar and bring the gravy to a boil. Add salt to taste. Cook the gravy for a couple of minutes till it thickens slightly
Add the slit boiled eggs and cover them with the thick masala. Simmer for a minute or two and then remove from heat. Serve hot with rice or chapathis