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
Ingredients
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3
Eggs
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1
large tomato, chopped
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1
large onion, chopped
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3
cloves of garlic, chopped
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3
cloves
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3
cardamom pods
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1
small stick cinnamon
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3 teaspoons
coriander powder
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1 teaspoon
red chilli powder
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1 teaspoon
cumin powder
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1/2 teaspoon
turmeric powder
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2 tablespoons
tomato paste or puree
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1 teaspoon
sugar
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Salt to taste
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2 tablespoons
oil
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Few curry leaves (optional)
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Fresh cilantro for garnishing
Directions
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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.
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In a bowl, mix together the coriander powder, chilli powder, cumin powder, turmeric powder with a little water to make a smooth paste.
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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.
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Now add the masala paste and fry over gentle heat till oil separates.
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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.
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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.)
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Before serving throw in a few curry leaves if you wish and garnish with fresh cilantro.
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