Egg Masaledar

There is nothing more continent and easy to make than a quick egg masala. I always have boiled eggs in the freeze as Tanmaya prefers sliced eggs in his salad for lunch and it always comes handy in case we need a quick snack or stir in a quick dish.
So here is my take on egg masala.


Ingredients

1. Eggs - 5 Boiled
2. Onion - 2.5, medium-sized thinly sliced
3. Tomato - 1 medium finely chopped
4. Ginger - 1 tbsp finely chopped
5. Garlic - 1 tbsp finely chopped
6. Green chillies - 4 slit
7. Turmeric powder - 1/4 tsp
8. Chilly powder -  2 tsp
9. Coriander powder – 1 tsp
10. Pepper powder - 1/4 tsp
11. Garam masala powder – 1/2  tsp
12. Curry leaves - 1 sprig
13. Mustard seeds - 1/2 tsp
14. Salt - To taste
15. Oil – 1.5 - 2 tbsp
16. Cilantro - 2 tbsp chopped, to garnish (Optional)

Procedure
Rinse the freshly boiled eggs under cold running water and remove their shells. Cut them into halves. Keep aside
Heat 2 tbsp oil in a non-stick wide pan at medium heat and splutter the mustard seeds.
Add  ginger,  garlic and green chillies. Saute for 20 - 30 seconds and add the sliced onion, 
curry leaves and little salt. 
Stir-fry until onion turn golden in color. Now add the chopped tomatoes. 
Cook covered for a few minutes at medium heat until they get mashed up. 
Now add turmeric, red chilli, coriander and cumin powder. Stir and cook until the oil separates. 
Sprinkle a little water to avoid the masala powders from getting burnt. 
Add 1/4 cup water. Mix well and add salt salt. 
Now add the egg halves. Mix them carefully with the masala. 
Cover with the lid and cook for one minute at very low heat. Garnish with chopped cilantro. 
Remove from fire and serve hot with chapatis, paratha, naan or rice.

Would be posting the typical Orissa style egg curry or as we call it anda aloo jhola soon.


Till then happy blogging
Rakhee