Ingredients
4 hard-boiled eggs
1/2 tsp turmeric powder
1/4 cup curd
Salt to taste
3 tbsp ghee
Masala as required
Chopped coriander leaves for garnishing
For the masala paste:
20 byadgi or Kashmiri red chillies
1 tsp coriander / dhaniya seeds
1/2 tsp jeera/cumin seeds
4-5 peppercorns
3-4 methi/fenugreek seeds
6 garlic cloves
small goosberry size tamarind
Salt to taste
Procedure
Firstly to make the masala paste, deseed the red chillies and soak in water for 20 mins and grind with the other ingredients into a smooth paste adding water
Remove the shell of the eggs, and make cuts on it or you can cut them into halves or four pieces too.
Marinate the eggs with salt, turmeric powder and curds for 30 mins
Heat ghee in a pan add around 4 tbsp ground masala paste, fry for 10 mins or till it turns dark red and leaves the ghee from the sides.
Add the marinated eggs and cook for 5-10 mins or till it becomes dry and turn off the flame
Garnish with chopped coriander leaves, serve hot with noodles, ghee rice or jeera rice.
Store the remaining masala in the freezer for your future use. Stays fresh for 6-8 months.
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