Thursday, August 1, 2013

Egg masala (method 1 - dry)



Ingredients (serves for 2):


Boiled egg - 3
tomato - 2 
onion - 1
garam masala - 1 1/2 tsp
chilli powder - 1/2 tsp
salt - as needed
turmeric powder - 1/4 tsp
coriander leaves 
fennel seeds - 1/2 tsp
cinnamon sticks - 3 small pieces
ginger juliennes ( cutting ginger into thin like match stick size)
oil - 3 tsp

Method:


  • cut onion to thin slices, chop the tomatoes, peel off the rough skin of boiled egg and keep it aside.
  • Heat a heavy bottomed vessel with oil and add fennel seeds and cinnamon sticks. 
  • saute for a minute and add sliced onions.
  • Once the onions become transparent, add turmeric, chilli powder and garam masala. Saute it for 2 mins.

  • Add salt and chopped tomatoes and cover it with a lid. 
  • Once the tomatoes become mushy, add ginger juliens and cook it for 2 more mins.
     
  • Cut the boiled egg into small pieces and add those to the mixture and cook it for 5 mins. 
  • Once the egg gets nicely blended, garnish it with coriander leaves and switch off the flame. It goes well with rice and chappathi.


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This is my own way of making egg masala. Adding ginger julienne gives a nice flavor and its my favorite. 

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