Egg Masala Home Made

                             

                                                                      

An easy and tasty egg curry which is prepared quickly. Usually this curry is served with Appam, a Kerala style pancake or with Noolputtu (String Hopers). You can have this egg curry with Chappathi , Malabar Parotta or with steam rice. This recipe  I adapted from my mother in law and made some changes to make it more easier; but nothing much difference in taste.  

This spicy egg curry is usually  prepared first in thin coconut milk and then in thick coconut milk . Oh ! Very time consuming. Since I  don’t want to spend much time in kitchen and plain laziness, I found out an easier method. In place of thin coconut milk I add cow milk . I m telling you , no difference in taste.  Once everything is cooked, in the end you can add thick coconut milk. Why taking soo much trouble, if you have an alternative. The flavours of spices in the gravy perfectly balance with the sweetness of milk.

I make extra portions because I can use this either for afternoon lunch or for dinner with chappathi. My favourite combination is steamed rice, this egg masala and cauliflower stir fry. Oh God ! my mouth is drooling… I you have some thick curd also with this it’s just icing on the cake.

OK now we will see how to make this

Method

Hard boil the eggs. De-shell it and cut into half. Keep it aside.

Now comes the masala. Slice onions . Either Crush or grind ginger garlic into paste.

Heat oil (coconut oil) in a pan and splutter some mustard seeds. Saute onion, green chillies, curry leaves until onions turn light brown.

Add ginger garlic paste and saute it.

Simmer the flame and add turmeric powder, Kashmiri chilli powder, pepper powder, coriander powder, gram masala powder and fennel seed powder. Saute it well until the raw smell goes. You can add little oil if required.

Add sliced tomatoes and saute it. Add 1 or 2 tbp water and cover and cook. Once the tomatoes are cooked add thin coconut milk (if you are a lazy person like me add usual milk mixed with water). Mix it well.

Add the boied eggs into the gravy and let it simmer for 10 minutes, coverd. Let the masala coats the egg.

Now add thick coconut milk and gently mix  without breaking the egg. Let the curry boil and reach the desired consistency, switch off the flame.  Add some coriander leaves and mix.

Serve with Noolputtu or Appam or stemed rice or any Indian bread.

Ingredients

Hard boiled eggs : 5

Coconut oil : 1 tbsp

Mustard seeds : 1 tsp

Onion : 2 medium finely sliced

Garlic : 6 chopped and crushed

Ginger : 1 tsp crushed

Tomatoes : 2 medium chopped

Green chilly : 2 slit length wise

Curry leaves : a few

Turmeric powder : ½ tsp

Kashmiri chilly powder : 1 tbsp

Pepper powder : 1 tsp

Coriander powder : 1  tbsp

Fennel seed powder : ½ tsp

Garam masala powder : 1 ½ tsp

Thin coconut milk : 1 cup

Thick coconut milk : ½ cup

Salt : to taste

Coriander leaves : to decorate