After a long time, I am sharing an egg recipe today. Whenever I wake up late and if I need to pack Jany's lunch box, I make this easy egg masala to go with Chapathi/Roti. If you are looking for a variation in the regular egg masala then this recipe will surely satisfy you. The yellow of the chopped egg when mixed with the onion tomato gravy gives a nice taste to the masala. This goes very well with Idli, Dosa, Appam, Idiyappam and Chapathi/Roti. Check out my other egg recipes here.
Ingredients:Egg - 2
For the Tangy-Spicy sauce:
Onion - 1(small)
Tomato - 1(small)
Ginger garlic paste - 1/2 tsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Coriander leaves - few(chopped finely)
Salt - as required
To Temper:
Oil - 2 tsp
Fennel Seeds - 1 tsp
Cinnamon Stick - 1/2 inch piece
Cloves - 2
Curry leaves - few
Method:
1. Chop the onion and tomato finely. Boil the egg and peel the shell. Keep it aside. In a pan, add the oil and temper it with the items under 'To Temper'. Then add the chopped onion.
2. When the onion turns transparent, add the ginger garlic paste and the chopped tomato. Once the tomato turns mushy, add the chilli, turmeric and coriander powder.
3. Saute it until the raw smell of the masala leaves and at this stage, add 1/2 cup water. Bring everything to a rolling boil. Meanwhile, chop the boiled egg into small pieces.
4. When the gravy thickens a bit, add the chopped eggs. Mix it well without mashing it. Allow it to thicken for another 2 to 3 minutes in high flame. Garnish with coriander leaves and switch off the flame.
Serve the yummy Egg Masala with Roti/Chapathi.
- If you prefer extra spiciness, then add a chopped green chilli along with the onion.
- The masala will be creamy and thick. Hence, make sure not to add more water. This is a kind of semi-dry masala.
Happy's Cook - Divya
That sounds like an awesome combination with chapathi.. looks yummy
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