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 |
Method
- 1. Heat oil in a heavy bottomed vessel; add mustard seeds and let it crackle.
- 2. Now add sliced onions, garlic ginger paste and green chillies and sauté for 7-8 minutes.
- 3. Now add curry leaves, red chilli powder, coriander powder, black pepper powder and salt and mix.
- 4. Add the sliced tomatoes and sauté for 6 minutes.
- 5. Add ¼ cup of water and boiled eggs, place lid and simmer for 8-10 minutes.
- 6. Remove lid, add hot spices powder and continue to cook for 2-3 minutes and turn off flame.
- 7. Remove to a serving bowl. Serve “Masala egg” with Appam, chapatti or Nan.
- Recipe Type : Curries, Eggs, Non vegetarian
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