Egg Masala

Today I will share how to cook Egg Masala. It can be eaten with Roti and Paratha, Rice, Dosa or even Idli (steamed rice cakes).

Ingredients

4 cloves of garlic
¼ inch of ginger
Peeled Indian shallots also known as Madras Onions – 3
Peppercorns – 4
Fennel seeds – 1 teaspoon
Onions sliced – 3 medium
tomato – 2 small
Red chili powder - 1 teaspoon
coriander powder - 2 teaspoon
turmeric powder - 1/2 teaspoon
garam masala - 1 teaspoon
curry leaf
Boiled egg – 2 (cut in half)
salt
Oil

Method
Roughly Crush garlic, ginger, shallots, peppercorns and fennel seeds and keep aside.

Add oil in a pan. Add the boiled egg. Let it develop a crust. Take out of pan and keep it aside.

In the same pan, add the roughly crushed ginger, garlic, shallots, peppercorns and fennel seeds paste. Let it cook for a minute.

Add curry leaf and sliced onion and cook till it turns brown.

Add tomatoes, red chili powder, turmeric, garam masala and coriander powder and let it cook well until the onions and tomatoes cook down well.

Add water to get the required consistency and add salt. Put in the eggs. Cook for a couple of minutes.

Garnish with coriander leaf.

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All photos are my own.

All photos are shot on a mobile phone.