Easy-Peasy Egg Masala - Sumesh Rao T
Recipe:
My Easy-Peasy Egg Masala (Bachelor Cooking; Prep Time 15min): 3 eggs, 4 medium onions, 3 green chillis, grated ginger, spices, soy sauce.
Put 3 eggs to boil in a covered vessel (to save gas) with / without salt (depending on choice) - allow them to boil for >3min on medium flame; meanwhile wash, pat dry onions, ginger & chillis, skin the onions & ginger, halve & chop onions & chillis lengthwise, grate ginger.
In a kadai, heat oil for tempering, add mustard & wait to splutter, throw in jeera, chillis, curry leaves & the ginger; add a generous pinch of hing. Chuck in the onions, and stir on medium flame till golden brown and glassy; add a pinch of turmeric, half teaspoon each of black pepper & red chilli, 1 tbsp of egg curry masala and 1 tsp of thick soy sauce.
Cut slits on the eggs to allow seasoning to penetrate, bury the eggs into the onion, add half a cup of water. (Hint: if too watery, add a tsp or 2 of cornflour while stirring); allow to simmer for about 10 min. Serve hot with soft rotis / parotta
Recipe:
My Easy-Peasy Egg Masala (Bachelor Cooking; Prep Time 15min): 3 eggs, 4 medium onions, 3 green chillis, grated ginger, spices, soy sauce.
Put 3 eggs to boil in a covered vessel (to save gas) with / without salt (depending on choice) - allow them to boil for >3min on medium flame; meanwhile wash, pat dry onions, ginger & chillis, skin the onions & ginger, halve & chop onions & chillis lengthwise, grate ginger.
In a kadai, heat oil for tempering, add mustard & wait to splutter, throw in jeera, chillis, curry leaves & the ginger; add a generous pinch of hing. Chuck in the onions, and stir on medium flame till golden brown and glassy; add a pinch of turmeric, half teaspoon each of black pepper & red chilli, 1 tbsp of egg curry masala and 1 tsp of thick soy sauce.
Cut slits on the eggs to allow seasoning to penetrate, bury the eggs into the onion, add half a cup of water. (Hint: if too watery, add a tsp or 2 of cornflour while stirring); allow to simmer for about 10 min. Serve hot with soft rotis / parotta
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