Egg Masala Recipe
Ingredients
- 5 large boiled and peeled Eggs
- 12-15 Dry Red Chilies
- 5 cloves Garlic
- 1/2 tsp Ragee's Black Pepper Powder
- 1/4 tsp Fennel Seeds Powder
- 1 tsp Ragee's Coriander Powder
- 1/4 tsp Ragee's Garam Masala
- 1/4 tsp Ragee's Egg Curry Masala
- 1/4 tsp Ragee's Cumin Seeds Powder
- 2-3 tbsp Coconut Oil
- 4 Dry Red Chili (De-Seeded)
- 2 Spring Curry Leaves
- 3 tbsp Coconut Pieces
- 1 chopped Onion
- 6-8 chopped Shallots
- 1 tbsp Ginger-Garlic Paste
- 1 chopped Tomato
- 1/2 tsp Ragee's Turmeric Powder
- Salt
Instructions
- Boil 5 large eggs with salt and peel them. Chop them into pieces.
- Boil red chilies and garlic with a little water for 2-3 minutes. Cool it and grind to a fine paste.
- Heat oil in a pan, fry the chili paste along with Ragee's Black Pepper Powder, Ragee's Coriander Powder, fennel seeds powder, Ragee's Garam Masala, Ragee's Egg Curry Masala, and Ragee's Cumin Powder for 2-3 minutes.
- Heat oil in a pan and fry red chilies (de-seeded) for half a minute and add curry leaves. Fry until crisp.
- Add coconut pieces and fry until slightly red.
- Further, add chopped onions, chopped shallots, ginger-garlic paste, and fry until brown.
- Now, add the tomato, Ragee's Turmeric Powder, and fry until mushy.
- At this point, add the prepared chili spice paste and fry for a few seconds with salt.
- Sprinkle a little water and let it boil until it becomes saucy.
- Drop the chopped eggs and mix well. Let it sit in the pan for 2-3 minutes until it gets dry.
