Monday 7 September 2015

Egg masala


Boiled egg                                    -  6 nos

Onion                                            -  2 medium sized

 Tomatoes                                    -  2 medium sized

Ginger garlic paste                     -   2 tbsp

Coriander powder                      -  2 tsp

Chilly powder                              -  2 tsp

Mustard                                        -  1 tsp

Chicken/veg masala powder    -  2 tsp

Garam masala                              - ½ tsp

Pepper powder                            -  ½ tsp

Curry leaves                                  -   1 spring

Green chilly                                   -    1 or 2

Coriander leaves optional


Peel the skin of the boiled eggs and keep aside.

Heat oil in a pan, add mustard seeds let it splutter then add onions fry till light brown.  Add ginger garlic paste fry for few seconds.  Add all powder spices and fry till nice aroma comes.  Then add tomato and green chilly, add salt and 1 cup of  water.  Cover the pan with a lid and boil it at medium heat for  5 to 10 minutes. Stir occasionally. 
 Gravy should be thick and we can see oil separating when masala gravy is ready.  Then check salt and add boiled egg, curry leaves and coriander leaves.  Mix it well and boil for 5 minutes. If required add littler water. 
This is a spicy curry, if less spicy is required reduce the number of green chilly and chilly powder.  Serve with idiyappam or appam. 

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