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Author Notes: A classic dish from Kerala- whole spices, dry spices, humble eggs and amazing flavor! Can be eaten with crusty bread, rice, Indian rotis, Asian string hoppers or rice pancakes. —Cinnamin
- 3 Eggs
- 1 large tomato, chopped
- 1 large onion, chopped
- 3 cloves of garlic, chopped
- 3 cloves
- 3 cardamom pods
- 1 small stick cinnamon
- 3 teaspoons coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 2 tablespoons tomato paste or puree
- 1 teaspoon sugar
- Salt to taste
- 2 tablespoons oil
- Few curry leaves (optional)
- Fresh cilantro for garnishing
- Boil the eggs, peel and keep aside. Make some slits along the flesh of the egg with the tip of a knife- this helps the masala seep in.
- In a bowl, mix together the coriander powder, chilli powder, cumin powder, turmeric powder with a little water to make a smooth paste.
- In a wok, add 2 tbsp of oil. When the oil becomes hot, add the whole spices- a small stick of cinnamon, 3 cardamom pods, 3 cloves. Fry gently taking care not to burn. The idea is to release the essential oils of the sweet spices into the oil.
- Now add the masala paste and fry over gentle heat till oil separates.
- Add the chopped onions, tomato, garlic, and saute gently till mixture becomes soft. Once the masala begins to come together, add 2 tablespoons of tomato puree and cook some more. At this stage, add in the 1 teaspoon of sugar, as well as salt to taste.
- Add the boiled eggs at this stage, and just saute gently till the eggs are coated with the masala. (If you want more gravy, or a runnier gravy, add some coconut milk to the masala, saute for some more time over low heat, and then add eggs.)
- Before serving throw in a few curry leaves if you wish and garnish with fresh cilantro.