Egg laal masala

Egg laal masala - Roopa Suraj

Ingredients:
Hard boiled eggs - 4
Red Chilli paste - 4 Tsp
Ginger Garlic Paste - 1 Tsp
Tamarind extract - A small ball in 30Ml water
Kasoori Methi - A pinch(Optional)
Corainder powder - 1 Tsp
Turmeric Powder - A pinch
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Oil - 2-3 Tsp
Curry leaves - 1/2 sprig
Coriander leaves - To garnish

Method:
Peel and cut the hard boiled eggs into halves.
Heat oil in a pan and fry curry leaves followed by ginger garlic paste and red chilli paste.
Add salt to taste, optional Kasoori methi, all the powders and tamarind extract.
Fry well till raw smell disappears and oil leaves the sides.
Sprinkle little water to keep the masala thick but moist.
Finally arrange the egg halves with cut side up and cover with the masala.
Garnish with chopped coriander leaves.


Red Chilli paste:

Soak 30-40 red long chillies in hot water for 30 mins.
Grind with little salt and vinegar to a smooth thick paste.
Store in a fridge and after two days, transfer to freezer.
This paste can be used in many Indian and Chinese preparations.