December 28, 2011

Egg masala



What you need: (Serves 4) 
4-6 eggs (depending on how many servings you will need)
1 medium onion chopped finely
Few curry leaves
1 tsp red chili powder/cayenne
1tsp cilantro seed powder
1/2 tsp jeera powder (cumin)
Whole garam masala (4 cloves, ¼ inch cinnamon, 2 whole cardamoms)
1/2 tsp turmeric
2 tsp oil
Salt - to taste
½ tsp sugar
1 cup onion diced
1 cup tomato diced
1 cup colored pepper diced
1 cup fresh or frozen peas

Small bunch cilantro

First, hard boil the eggs, and peel them. Set aside. Use a medium sized, shallow skillet, heat the oil, add in the mustard, and curry leaves. Cover. After the spattering reduces, add the chopped onions, let brown on medium heat.

Heat up a pan and add oil. When the oil shimmers, add in the whole spices and cumin, followed by curry leaves. Saute for a minute and then add in peas, tomatoes and peppers. Sprinkle a few teaspoons of water and close the pan for a few minutes until the peas cooks to tthe consistency you like. 

Add all the powders and salt. Cook covered for 5-8 minutes on medium heat. Add water, if you want a runny stew, or leave as is, it will be a thick masala consistency.Garnish with cilantro

You may add the cooked eggs, whole, as is, or with a few slits. You may also slice them into half, and gently drop them sunny side up. Don’t stack them in the curry. Place them, as in a platter. That way they won’t break. It tastes great with chapathi/tortilla. Enjoy!