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Egg Masala
Ingredients
6 Eggs, boiled, shelled with 2 -3 gashes on each
¼ cup Vegetable oil
½ tsp Mustard seeds (rai)
2 cups Onions, large, cut into thin, long slices
½ tsp Turmeric (haldi) powder
12 Garlic (lasan) loves, small
1 Ginger (adrak), ½” piece
Grind to fine paste:
1 tsp Dry red chilies (sookhilal mirch), broiled, powdered
2 tsp Coriander (dhaniya) seeds, broiled, powdered
1 tsp Poppy seeds (khus khus)
¼ tsp Aniseed (Saunf)
12 Black peppercorns (sabut kali mirch)
3 Cloves (laung)
1 Cinnamon (dalchini), 1” stick
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Method:
- Heat the oil in a pan, add the mustard seeds.
When they start spluttering, add onions and turmeric powder, sauté for
few minutes.
- Add garlic, ginger, and the spice paste; sauté
for a while. Pour ¼ cup water and cook till the oil separates. Add salt
to taste. When the gravy thickens, add the eggs and mix gently. Remove
form heat.
- Serve hot.
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