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Ingredients:
- Eggs - 6, hard boiled, peeled and sliced
- Onion - 1, large, finely chopped
- Curry leaves - 1 sprig
- Ginger garlic paste - 1 tsp
- Tomato - 1, finely chopped
- Turmeric powder - 1/4 tsp
- Red chili powder - 1 tsp
- Coriander powder - 3/4 tbsp
- Cumin powder - pinch
- Fennel seed powder - pinch
- Garam masala powder - pinch
- Tamarind paste - 1/2 tbsp, optional
- Salt to taste
- Coriander leaves - 1 1/2 tbsps, finely chopped
- Oil - 3 to 4 tbsps oil
- For coating of egg slices:
- Eggs - 2, lightly beaten
- Milk - 4 tbsps
- Salt to taste
- Pepper powder - 1/4 tsp
Method:
- Heat 2 tbsps olive oil in a large saucepan. Mix all the ingredients
called for 'coating' of egg slices in a shallow bowl. Add few egg slices
in this mixture and coat on both sides. Place each coated egg slice in
the hot oil (spacing them well) and cook on both sides till lightly
browned. Remove onto a plate and keep aside. Repeat with the rest of the
egg slices
- In a heavy bottomed vessel, add the left over oil (after shallow frying)
and heat. Add more oil if required. Add chopped onions and saute for 4
mts. Add ginger-garlic paste and saute for 3 mts. Add curry leaves and
mix.
- Add red chili powder, turmeric powder, fennel seed powder, coriander
powder and cumin powder and mix. Add the chopped tomatoes and fry for 4
mts or till oil separates.
- Add 1 1/2 cups of water and bring to a boil. Reduce flame and add the
tamarind paste and fried egg slices and place lid. Cook on simmer for
8-10 mts.
- Add the garam masla powder and mix. Cook without lid till you achieve the desired gravy consistency.
- Turn off flame, remove into serving bowl. Garnish with fresh coriander
leaves and serve with steamed rice, flavored rice or rotis.
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