Egg Masala

A contribution by
Shweta Shanbhag

Method 

 1. Heat 1 tbsp oil in a pan. When the oil is hot, add 1 tsp cumin seeds and 1 tsp mustard seeds. When they splutter, add 5-6 finely chopped cloves of garlic, 1 inch ginger finely chopped and saute. 

2. Add 2 finely chopped onions, 1/2 tsp salt and saute till the onion is slightly brown in color.  

3. Add 1 sprig on curry leaves, 2-3 slit chillies, 1/2 tsp turmeric, 1tsp chilli powder, 1 tsp coriander powder and 1/2 tsp garam masala powder and saute all till the raw smell of the masala is gone.  

4. Add 1 finely chopped tomato and saute till the tomato is mushy. 

5. Now add 1/2 a glass (4 tbsp coconut milk) (I prepare coconut milk using coconut milk powder), 1 to 2 tsp tomato puree and mix well. 
Add 4 boiled eggs (I made some slits on them) to the base, mix well  and cook for 4-5 mins on a slow flame. 

6. Garnish with finely chopped coriander leaves and serve hot.  






Original recipe