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- Prep Time
- Minutes
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- Cook Time
- Minutes
-
- Serving
- 4
Ingredients: |
|
| Eggs (hard boil, peel and make small slits lengthwise) | 4 |
| Onion (payaz) | 2 |
| Green chilies (hari mirch), silt | 2 |
| Ginger garlic (adrakh lahsan) paste | 1 tea spoon |
| Tomato (tamater) large, chopped | 2 |
| Red chilli (lal mirch) powder | to taste |
| Black pepper (kali mirch) power | ½ tea spoon |
| Coriander (dhaniya) powder | 1 tea spoon |
| Hot spices (garam masala) powder | ¼ tea spoon |
| Curry leaves (curry patta) | 1 sprig |
| Mustard (sarso) seeds | ½ tea spoon |
| Salt | to taste |
| Oil | 3 table spoon |
Instructions
- Heat oil in a heavy bottomed vessel; add mustard seeds and let it crackle.
- Now add sliced onions, garlic ginger paste and green chillies and sauté for 7-8 minutes.
- Now add curry leaves, red chilli powder, coriander powder, black pepper powder and salt and mix.
- Add the sliced tomatoes and sauté for 6 minutes.
- Add ¼ cup of water and boiled eggs, place lid and simmer for 8-10 minutes.
- Remove lid, add hot spices powder and continue to cook for 2-3 minutes and turn off flame.
- Remove to a serving bowl. Serve “Masala egg” with Appam, chapatti or Nan.
- Recipe Type : Curries, Eggs, Non vegetarian
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