DRY EGG MASALA

Today sharing this recipe with all you which I borrowed from one of my Fb friend Mincy Jeevan. This egg curry is one of the famous ways to eat eggs in Southern part of India. As eggs are alltime favourite at my place , so eager to try this recipe and ohh it tastes really awesome. Other than taste and beneficial quick dinner promise, during fall-winter seasons, egg curries are one my favourite way to add some natural warmth of spices and eggs in our dinner. This is really a great dish and you can enjoy it with roti/ paratha anything. Here in this recipe I have used whole boiled egg and it looks perfect with it. This egg masala is a spicy version. If you want less spicy, you can reduce the spiceness. This goes as a side dish for any kind of dishes or as a main dish. So here is the step by step recipe with pictures. Hope you all love this.

INGREDIENTS:

6 Eggs

2 Tomatoes

2 Medium Sized Onions

1 Strand of Curry Leaves

½ teaspoon Turmeric Powder

2-3 teaspoon Red Chilly Powder

2  teaspoon Dry Coriander Powder

2-3 teaspoon Garam Masala

Oil as required

2-3 tablespoon Water  

METHOD:

STEP 1 – Boil the eggs with sufficient water.

Remove the egg shell and keep them aside.

STEP 2 – Blanch the tomatoes and

then blend tomatoes as well as onions separately.

STEP 3 – In a pan heat oil and put curry leaves in it.[ I didn’t used curry leaves because I don’t have]

STEP 4 – Then add onion paste in it and sauté well till the raw smell goes off.

STEP 5 – Now add tomato puree and cook well till slightly dry.

STEP 6 – Add the dry spices according to your taste and

 mix well and cook for a minute.

STEP 7 – Then make slits in the eggs from all sides.

STEP 8 – Put eggs in the masala and toss well.

STEP 9 – Add 2-3 tablespoon water in it and cook for 4-5 minutes. Add chopped coriander and egg masala is ready to serve.

Serve it hot with roti/ chapatti /paratha and enjoy.