Egg Masala

Egg is good for health, its easily available, with less ingredients we can prepare a tasty gravy. 

Ingredients:

For preparing masala paste

  1.     Oil – 5 tablespoon
  2.     Cumin – 1/4 tablespoon
  3.     Pepper – 1 tablespoon
  4.     Curry leaves – few
  5.     Green Chilli – 3
  6.     Onion – 3

 

For preparing Gravy

  1.     Oil – 2 tablespoon
  2.     Mustard seed – 1/4 tablespoon
  3.     Cumin – 1/4 tablespoon
  4.     Red Chilli – 3
  5.     Curry leaves – few
  6.     Chilli powder – 2 pinch
  7.     Turmeric powder – 2 pinch
  8.     Coriander powder – 2 pinch
  9.     Salt – 1/4 tablespoon
  10.     Egg – 6
  11.     Oil – 3 tablespoon
  12.     Ginger garlic paste – 1/2 tablespoon
  13.     Coriander leaves – few
  14.     Salt – 1/4 tablespoon
  15.     Turmeric powder – 1/4 tablespoon
  16.     Coriander leaves – few

Things to be done before we start cooking

  • Peel the skin of 3 medium sized onions, chop them to smaller pieces. Keep them aside in a bowl.
  • Boil 6 eggs and then remove the shell and keep it in a bowl.
  • Peel skin of ginger and garlic (each 100 grams) – grind them together to obtain the required ‘ginger garlic’ paste.

Steps to Prepare

1

Place a pan on the burner, pour in 5 tablespoons of groundnut oil. Let the oil get a little hot.

  • Cumin – 1/4 tablespoon
  • Pepper – 1 tablespoon
  • Curry leaves – few (from 3 or 4 sprigs)
  • Green Chilli – 3 (break them into two)
  • Onion – 3 (chopped)

Stir till onions turn light brown in colour. Turn off the flame and let contents in pan cool down a little.

 

2

Once the onions and things in pan cool down, transfer them to a mixy jar and grind them to a fine paste. Keep the jar aside as of now.

 

3

Place a pan again on the burner, turn on the flame to HIGH mode, put the below to the pan –

  • Oil – 2 tablespoon
  • Mustard seed – 1/4 tablespoon
  • Cumin – 1/4 tablespoon
  • Red Chilli – 3 (break them into 2 and add)
  • Curry leaves – few

Stir a little (say for 15 seconds) and then add the below –

 

  • Chilli powder – 2 pinch
  • Turmeric powder – 2 pinch
  • Coriander powder – 2 pinch
  • salt – 1/4 tablespoon

Stir for 10 seconds again.

 

4

  • Now, time to add the boiled eggs. Put small cuts on the egg’s side so that it absorbs masala.
  • Stir in low flame for 3 minutes seconds so that egg absorbs the masala and salt.
  • After 3 minutes of sautéing in low flame, transfer the eggs to a bowl.

 

5

  • In the same pan, pour ground nut oil – 3 tablespoon. Let the oil get hot.
  • Once oil is hot, add ginger garlic paste – 1/2 tablespoon. Stir for 10 seconds.
  • Coriander leaves – few, add and stir for 5 seconds.

 

6

Now, put the masala available in mixy jar (prepared in steps 1 and 2) into pan.

Then add

  • salt – 1/4 tablespoon.
  • Turmeric powder – 1/4 tablespoon
  • Coriander powder – 1/2 tablespoon
  • Red chilli powder – 1/4 tablespoon

Stir well and let the contents boil a little for 5 minutes.

 

7

Now, put in the boiled egg into the pan with masala.

Close the pan with lid, in low flame let the contents boil for 5 minutes.

After 5 minutes, turn off the flame, remove the lid, garnish with a little of coriander leaves.

Our tasty egg gravy is ready to be tasted with roti, dosa or rice.

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