Ingredients
5 hard-boiled eggs
3 tbsp coconut oil / any other refined oil
3 thinly sliced onions
1 tsp mustard
2 sprig of curry leaves
2 grated tomatoes
1 tsp ginger garlic paste
1/2 tsp turmeric/ Haldi powder
1 tsp garam masala powder
2 slit green chillies
1 tsp coriander powder
1/2 tsp cumin powder
3 tbsp ground chilli masala paste
Salt to taste
1/2 tsp sugar
Chopped coriander leaves
For the masala paste:
8 byadgi red chillies
1/2 tsp coriander seeds/daniya seeds
1/4 tsp jeera/ cumin seeds
4 peppercorns
3 garlic cloves
Deseed the red chillies, soak in water for 10 mins and grind with other ingredients into a smooth paste.
Procedure
Rinse boiled eggs under running water and remove their shells. Cut into halves or make slits on whole eggs. Keep aside.
Heat oil in a pan, add mustard and let it splutter.
Add curry leaves, sliced onions and a little salt. Saute until they turn transparent.
Add ginger-garlic paste and slit green chillies. Continue to saute until onions turn golden, which takes about ten mins.
Add all the spice powders and saute for a couple of seconds. Sprinkle little water to avoid masala powders from getting burnt.
Next, add grated tomatoes and a little salt, cook for 5-6 mins or until they turn mushy.
Add the ground chilli masala paste, fry well for 5 mins or till oil leaves the masala
Add 1/2 cup water, sugar and salt if required and taste- check for salt.
Now drop in the boiled eggs and mix them carefully with the masala.
Cover with a lid and cook over low flame, till it becomes a little dry.
Turn off the flame and garnish with chopped coriander leaves.
Serve hot with ghee rice, appams, idiyappam, parathas or dosas.
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