Egg Masala - Dry
This is no regular egg masala. This recipe I am posting today is the cross breed between Whole egg masala and egg Burji or Indian scrambled eggs. This is way easy to prepare and serves as a good substitute when you have serious chicken cravings and do not have any chicken on hand. I bet most of you will have eggs stored in your refrigerator for quick fix meals. So here is my recipe for Egg Masala.
2 eggs (not boiled. eggs for burji)
1 1/2 large onions chopped
1 green chilli chopped
3/4 tbsp ginger- garlic paste
1/2 tsp garam masala
1/2 tsp Coriander Powder
2 tsp red chilli powder - adjust per spice level
Salt for taste
1/2 tbsp ghee
1 dried red chilli
1 tsp mustard seeds
1 tsp jeera/cumin seeds
1 tsp chana dal
1 tsp urad dal
couple of pinches of hing(Inguva)
1 clove
small piece of cinnamon
1 tsp turmeric
4 or 5 curry leaves
In a pan heat the ghee and add the peeled eggs and let them brown on all the sides as shown in the picture above. Sprinkle with pinch of salt and black pepper and keep them aside.
In the same pan heat the oil and add the temperings. Let them splutter. Add in the chopped onions, salt and green chillies. Fry them till onions are golden brown in color. Add the ginger garlic paste and fry for another 2 minutes.
Now add the red chilli powder, coriander powder and garam masala and give it a good stir. Fry for a minute or two. At this point check for the seasonings and adjust if necessary. Now crack the two eggs and scramble them like you do for egg burji. Add in the hard boiled eggs into the pan and let everything integrate on low flame for 3 to 4 minutes. Give a gentle stir in between. Turn off the heat and take into a serving bowl and garnish.
I ran out of cilantro leaves so I used green onions for my garnish. If you have cilantro leaves on hand garnish with about 2 tbsp of chopped cilantro .
Ingredients
6 hard boiled eggs2 eggs (not boiled. eggs for burji)
1 1/2 large onions chopped
1 green chilli chopped
3/4 tbsp ginger- garlic paste
1/2 tsp garam masala
1/2 tsp Coriander Powder
2 tsp red chilli powder - adjust per spice level
Salt for taste
1/2 tbsp ghee
Tempering
2 tbsp oil1 dried red chilli
1 tsp mustard seeds
1 tsp jeera/cumin seeds
1 tsp chana dal
1 tsp urad dal
couple of pinches of hing(Inguva)
1 clove
small piece of cinnamon
1 tsp turmeric
4 or 5 curry leaves
Method
Fill a sauce pan with water and salt the water generously. Add in the eggs and hard boil them for 25 minutes. Then run them under cold water, take the shells off and make couple of slits on the eggs.In a pan heat the ghee and add the peeled eggs and let them brown on all the sides as shown in the picture above. Sprinkle with pinch of salt and black pepper and keep them aside.
In the same pan heat the oil and add the temperings. Let them splutter. Add in the chopped onions, salt and green chillies. Fry them till onions are golden brown in color. Add the ginger garlic paste and fry for another 2 minutes.
Now add the red chilli powder, coriander powder and garam masala and give it a good stir. Fry for a minute or two. At this point check for the seasonings and adjust if necessary. Now crack the two eggs and scramble them like you do for egg burji. Add in the hard boiled eggs into the pan and let everything integrate on low flame for 3 to 4 minutes. Give a gentle stir in between. Turn off the heat and take into a serving bowl and garnish.
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