Ingredients:
Eggs – 6
Onions (medium size) – 2
Tomatoes (small size ) – 2
Green Chillies – 3
Ginger garlic paste – 2 tsp
Chilli powder – 1.5 tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Jeera/Cumin powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Fennel Seeds
Curry leaves
Oil
Salt to taste
Masala for frying the eggs
Turmeric powder – 1/2 tsp
Chilli powder – 1/2 tsp
Pepper powder – 1/2 tsp
Method
Hard boil the eggs . Peel the shells and make a vertical slit from the conical top to a little above the base. In a small plate, mix all the masala for frying and apply the mixture inside the slits and around the eggs.
Heat little oil in a kadai. Add curry leaves and saute. Now fry the masala coated eggs for a few minutes until the outer surface gets gelled with the masala powder.
Remove the eggs from fire and keep aside in a bowl.
Heat 1 – 2 tablespoons of oil in a kadai.Fry mustard seeds, curry leaves and fennel seeds. Add finely chopped onions until golden brown. While sautéing onions add a pinch of salt.
After this, add finely chopped green chillies and ginger garlic paste and cook till the raw smell fades away.
Add chopped tomatoes and cook till the juice comes out. At this stage, add turmeric, chilli , cumin, coriander and garam masala powders.
Add 1/2 cup of water and add salt. When the mixture comes to a boil, add the fried eggs and roast till oil separates .
The entire gravy eventually lose the water content and turns into a partially dry gravy. Turn off heat and serve hot.
Tips:
While boiling the eggs, add, little salt, a teaspoon of vinegar and little oil. After 20 to 25 minutes the eggs are hard boiled and peeling of the shell becomes easier due to the above additives.
Alter the chilli powder measure to suit to your taste. The measurement given here may be very hot, if you prefer less spicy food.
