Tuesday, 8 December 2015

Egg Masala

Egg Masala, this is a very common dish which you all might already know. There are lot of varieties in making the egg masala. You can add the whole boiled eggs in masala or you can cut the eggs and make it. Also, there are various methods in preparing the masala too. The one I am going to share here is my mom's recipe. Check it out!

Egg - 3 No.
Onion - 5 No.
Tomato - 3 No.
Garlic - 6 No.
Ginger - 1 inch Piece
Green Chili - 3 No.
Cinnamon Stick - 1 inch piece
Cloves - 4 No.
Cardamom - 2 No.
Pepper Corns - 5 No.
Cumin Seeds - 1/4 tsp.
Fennel Seeds - 1/2 tsp.
Curry Leaves - 1 String
Chicken Masala Powder - 1/2 tsp
Jaggery - 1 tsp.
Oil - 2 tsp.
Salt to taste

1. Boil the eggs. Peel its shell and make length wise slits all over the boiled eggs for it to absorb the masala when added to the curry.
2. Roughly chop the onions and tomatoes and keep it ready.
3. Slice the garlic lengthwise and crush the ginger. Slit the green chilies lengthwise. Grind cinnamon sticks, cloves, pepper corns, cumin seeds and cardamom into a coarse powder.
4. Heat oil in a pan and add fennel seeds and powdered spices. When the fennel seeds sizzle, add the chopped onions and saute for a minute.
5. Add the green chilies, ginger, garlic and curry leaves and saute till the onion turns transparent. Now, add the chopped tomatoes and salt.
6. When tomatoes become soft and mushy, add chicken masala powder and saute for a minute. Crush and add one teaspoon of jaggery and mix well.
7. Add the boiled eggs into the curry and mix well. Cook on low flame for another 8 to 10 minutes so that the egg absorbs the masala inside.
Tasty Egg Masala is ready to serve with hot steamed rice. This will go well with any rice varieties or as a side dish for chapati.

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