Egg Masala

Ingredients

Eggs – 4

Onion – 1 medium

Ginger- garlic paste – 1tbsp

Tomato – 1 medium

Green chillies – 3

Coriander powder – 1 tbsp

Chilli powder – 1 tsp

Turmeric powder – ½ tsp

Salt – to taste

Cumin seeds – 1 tsp

Cloves & cardamom – 2 each

Oil – 1 tbsp

Curry leaves

Chopped coriander leaves.

Preparation:

• Boil the eggs, peel and keep them aside
• Now cut the onions and green chillies into small pieces.
• Heat oil in a pan and add the cumin seeds, cloves and cardamom and fry for about half a minute and add the green chilllies and onion and fry till the onions are transparent.
• Add the ginger-garlic paste and fry it till the raw smell goes.
• Add turmeric powder, coriander powder, chilli powder and fry for a minute.
• Now add the diced tomato and let it cook covered till it becomes mushy.
• Add enough water, salt, stir and let it cook covered for about 2 minutes.
• Now make some cuts on the eggs, so that they absorb the spices in the sauce and add them to the sauce.
• Add curry leaves and chopped coriander leaves, close the lid and let it cook for 3 minutes. My tip at this point is to add 1/8 cup of coconut milk or milk and cook to have a rich colour and thick consistancy.
• Serve hot with rice or roti.