|
EGG
MASALA
| Egg |
6 |
| Coconut
grated |
2
tbsp |
| Red
chili |
5 |
| Cumin
seeds |
1
tsp |
| Mustard
seeds |
1
tsp |
| Garlic
cloves |
5 |
| Ginger |
1/2
inch |
| Turmeric
powder |
1
tsp |
| Tamarind
juice |
1
tbsp |
| Onion |
1
(large) |
| Tomato |
2
(chopped) |
| Ghee
(melted butter) |
2
tbsp |
| Salt |
|
| Coriander
leaves |
chopped |
| Oil |
|
- Boil
the eggs, remove the shell and prick with the fork. Keep it aside.
- Grind
coconut, chili, cumin seeds, mustard seeds, ginger and garlic into
fine paste with adding water.
- Heat
the pan with the ghee, add chopped onion, fry until it becomes
golden brown and add tomato fry for a min and add the ground paste
and fry for few min. Then add tamarind juice and turmeric powder,
stir well.
- Add
1/2 cup water and salt. Let it boil.
- Now
add the boiled egg and let it cook in the medium heat until it
becomes thick.
- Garnish
with the chopped coriander leaves.
Recipe by Kavitharavi,
Selangor, Malaysia |
|
|
