Egg Masala

Ingredients:

Part 1

Tomato (medium sized): 2

Onion (medium sized): 1

Ginger: 1 inch (cut into small pieces)

Garlic Paste: 5 pods

Part 2

Cilantro Leaves: ½ cup

Pudhina: 1 fistful (or Pudhina Powder – 1 tsp)

Cinnamon (Dalchini / Pattai): 2 inch

Cloves: 3

Fennel Seed (Badi Saunf): 1 tsp

Part 3

Oil: 2 tbsp

Fennel Seed (Saunf): ½ tsp

Curry leaves: 1 strand

Green Chili: 2 (split lengthwise)

Chili Powder: 2 tsp

Turmeric Powder (Haldi Powder): 1/4 tsp

Boiled Egg: 3 (sliced into half)

Cilantro Leaves (finely chopped): 2tbsp

Salt to taste

Method:

Grind all the ingredients in Part 1 into fine paste.

Grind all the ingredients in Part 2 into fine paste. Use very little water to make it a fine paste.

Heat oil in a pan. Add fennel seeds and allow it to crackle. Add curry Leaves.

Add the paste (Part 1), chili powder, green chili and salt.

Cook till the oil starts separating. Add the paste (Part 2), mix well and allow to cook for 3 to 4 minutes.

Add water according to the consistency required. Let it boil. Cover and cook for 5 minutes.

Add Egg Pieces and cilantro leaves, mix lightly. Cover and cook for 2 more minutes.

Done!

A very tasty dish which goes well with Roti, Chappati, Bread, Roti.