This Egg masala is one of my family favourite. My mom used to make this quite often for me and my sister. We both like it a lot. It’s a simple yet satisfying meal. It just needs some simple ingredients from the kitchen, very less preparation time required. Sometimes when I don’t have time to plan or feel lazy to do some cooking this recipe comes as a saviour. No grinding, no ginger garlic paste or no garam masala still it tastes great. Sounds simple, doesn’t it?
Hard boiled eggs – 4
Big onions – 3
Tomato, medium size – 1
Curry leaves – few
Mustard – ¼ teaspoon
Split urad dhall (split black lentil) – ¼ teaspoon
Sauf (fennel seeds) – 3/4 teaspoon
Kulambu milagai thool (sambhar powder) – 1.5 tablespoon
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Oil – 3 tablespoons
Salt – to taste
- Heat the oil in a pan; add the mustard seeds, urad dhall and sauf. Once the mustard starts to pop, add the curry leaves and the onions and sauté well till it’s translucent. Add the tomatoes and cook for 2-3 mins.
- Now add the turmeric powder, kulambu milagai thool, chilli powder and combine. After 2 mins add a cup of water and increase the heat. When the gravy starts to boil, cover it with a lid and let it simmer for 15-20 mins till the oil separates and the gravy reaches a thick consistency.
- Now slit the eggs, add it to the gravy and cook for another 10 mins in low heat. Serve hot with steamed rice or rotis.