Saturday, 11 March 2017



Eggs four nos
Coriander powder one teaspoon
Mutton masala powder one tablespoon
Red chilly powder one spoon
Mustard seeds one spoon
Curry leaves one sprig
Turmeric one spoon
Tomato one medium size finely chopped
Coriander leaves finely chopped
Sesame oil  one tablespoon
Ginger garlic paste half cup
Shallots peeled off and chopped one cup
Green chilies two


Pressure cook the eggs( washed and cleaned in cold water) for two whistles
Set aside to cool down.
Blend ginger pieces and garlic pods into a thick paste using adequate water.
Deshell the eggs and chop the eggs into longitudinal pieces.
Heat the sesame oil over a medium flame in a frying pan.
Add mustard seeds to splutter.
Add shallots and green chilies.
Followed by curry leaves.
Saute well for a while until the shallots turn translucent.
Add ginger garlic paste and saute till aroma emanates.
Add turmeric, red chilly powder, and mutton masala powder.
followed by tomato dices and stir well until cooked.
Add egg pieces and stir gently until the gravy thickens.
Add salt and sprinkle pepper over the eggs.
Garnish with coriander leaves.
Transfer the egg masala stir fry into a serving bowl.

This stir fry is the best accompaniment with chapathies, hot steamed rice and rotis.

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