Tuesday, March 22, 2016

Egg masala

Busy toddler days keeping me away from my blog. Each passing year with my lil one brings in more and more adorable surprises each day! She loves boiled eggs is what I believed until one morning she just refused to touch them😀 so, I had this carton full of eggs getting wasted as it was just there not being used up. That is when I decided, the best way to use it, is to make egg gravy! But my previous attempts with the recipe were not so satisfying. That is when friends come to rescue isn't it?! I got this quick and easy recipe from a friend and it turned out super yumm. So, go ahead and try got urself...



Ingredients:

5-6 boiled eggs
1 medium onion
1 small tomato
1-2 green chilly
2 tsp ginger garlic paste
1/2 tsp chilli powder
1/2 tsp dhania powder (coriander)
1/4 tsp jeera powder (cumin)
1/8 tsp turmeric powder
Salt to taste

For tempering

2 tbsp oil
1 tsp cumin seeds
1 tsp saunf
Curry leaves 

For garnish

1/2 cup fresh coconut milk
Coriander leaves

Prep Time: 20 mins       Cook time: 15 mins

Preparation

- Boil the eggs by giving them one whistle in pressure cooker. This is faster and cooks perfect.
- Meanwhile cut the veggies into slices, prepare coconut milk and keep aside.
- In a kadai, heat the oil and temper the jeera and saunf seeds.
- To this add a sprig of curry leaves, green chilies and ginger garlic paste and sauté for a minute.

- Now add the onions and wait for them to fry well. When onion is well sautéed add the tomatoes and all the masala powders and salt. 

- Cook for 3-4 minutes until all the raw smell of the powders leave.

- If the gravy is too dry add 1/2 cup water and add the coconut milk(first milk).
- To this add the peeled eggs cut in half. 
- Bring it all to a boil and garnish with coriander leaves.

- Serve with roti or rice as per your choice😀


Notes:

- Adjust spice levels as per your taste buds.
- You may use all the eggs with the yolksor you could discard yolks from some of the eggs. Depends on how calorie conscious one is😊


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