Egg Masala - Nutan Shenoy-Kini
Recipe:Sauted 1 kg chopped onions in oil for 20 boiled eggs. Once the onions were well browned, added 1/2 kg chopped tomatoes n sauted till soft n mushy. Ground the two, once cooled. In a degchi, deep fried all eggs till crisp brown. In the same degchi, added 2 tej pattas (bay leaves), let them brown,on low flame, n added gg paste n sauted till raw smell disappeared. Added the ground tomato-onion paste, turmeric pwdr, chilly pwdr, kashmiri chilly pwdr, Everest kitchen king masala, mixed, added lil water and let it boil. (Adding fresh curd is an option in case you need more gravy). Once it boiled well, added the browned eggs, salt to taste, mixed well n garnished with chopped cilantro n served hot with rotis. Goes well with rice too.
Recipe:Sauted 1 kg chopped onions in oil for 20 boiled eggs. Once the onions were well browned, added 1/2 kg chopped tomatoes n sauted till soft n mushy. Ground the two, once cooled. In a degchi, deep fried all eggs till crisp brown. In the same degchi, added 2 tej pattas (bay leaves), let them brown,on low flame, n added gg paste n sauted till raw smell disappeared. Added the ground tomato-onion paste, turmeric pwdr, chilly pwdr, kashmiri chilly pwdr, Everest kitchen king masala, mixed, added lil water and let it boil. (Adding fresh curd is an option in case you need more gravy). Once it boiled well, added the browned eggs, salt to taste, mixed well n garnished with chopped cilantro n served hot with rotis. Goes well with rice too.
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