Egg Masala is very quick and easy recipe which can be served with either roti or rice.
INGREDIENTS
- 2 Hard Boiled Eggs, peeled
- Vegetable Oil
- 1 teaspoon Mustard seeds
- 1 Cinnamon (small stick)
- 3 pods Cardamom
- 2 – 3 Green Chillies (slit lengthwise)
- Ginger Garlic paste
- 2 medium sized Onions (finely chopped)
- 3 large Tomatoes (finely chopped)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Chili Powder Red
- 8 – 10 Curry Leaves
- Salt to taste.
- Coriander leaves
INSTRUCTIONS
- In a large pan, heat vegetable oil and add mustard seeds, cinnamon, cardamom, and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
- Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy.
- Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker. This will take about 5. At this point, add some water if you need to adjust the consistency.
- Adjust seasoning, add curry leaves ,Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.
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