Egg Masala

Serving for - 2

Ingredients

4 boiled eggs

1 medium onion - finely chopped

half cup tomato puree

1 tsp of dry grated coconut

1 tsp of sesame seeds

4-5 petals of garlic

1 inch ginger piece

1 tsp of red chili powder

1 tsp of cumin seeds

1 tsp of coriander seeds

6-7 cloves

half tsp of black pepper

2 black cardamon

1 cinnamon stick

half tsp of mustard seeds

2 bay leaves

pinch of asafoetida

1/4 tsp of turmeric powder

3 tsp of oil

half cup of cilantro

salt to taste

Procedure

• Dry roast grated coconut, sesame seeds on medium heat till they starts to get light brown color. Take it aside. Again dry roast coriander seeds, cloves, black pepper, black cardamon, cinnamon stick, cumin seeds on medium heat till nice aroma starts to come out. Add roasted coconut, sesame seeds, spices along with ginger, garlic in blender. Make a fine paste by adding little water if required.
• Heat up 1 tsp of oil in pan and shallow fry boiled eggs on medium heat till they get light brown coating on it. Take them aside and add 2 tsp of oil in same pan. Once oil is heated, add mustard seeds and bay leaves. Let them crackle. Add finely chopped onion and saute till onion becomes translucent. Add turmeric powder, pinch of asafoetida, red chili powder and salt to taste. Saute for few seconds and add tomato puree. Cover the pan and let it cook for 2-3 minutes. Then add ground paste to it. Saute till oil starts to come out from spices.
• Adjust the consistency by adding little water. Add eggs into gravy and let them cook on low heat for 3-4 minutes. Switch off the heat and garnish with cilantro.