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
large tomato, chopped
large onion, chopped
cloves of garlic, chopped
small stick cinnamon
red chilli powder
tomato paste or puree
Salt to taste
Few curry leaves (optional)
Fresh cilantro for garnishing
In This Recipe
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.