Egg masala recipe (2)

INGREDIENTS:

1. Boiled egg - 5 count
2. Chopped onion - 2
3. Chopped tomato - 2
4. Ginger - small piece
5. Garlic clove - 4 count (NOTE: not whole)
6. Coriander leaf - little
7. Chili powder - 1 teaspoon (tsp.)
8. Turmeric powder - 1/4 teaspoon (tsp.)
9. Coriander powder - 1/2 teaspoon (tsp.)
10. Garam masala powder - 1/4 teaspoon (tsp.)\
11. Oil - as needed
12. Salt - as needed
13. ------------------------------
14. -- For Tempering --
15. -----------------------------
16. Fennel seed - 1/2 teaspoon (tsp.)
17. Cinnamon stick - small piece
18. Clove - 2 count
19. Cardamom - 1 count
20. Bay leaf - 1 count
21. Cumin seed - 1/2 teaspoon (tsp.)
22. Curry leaf - little

PREPARATION:

1. Heat oil in a pan. Add fennel seeds, cinnamon stick, clove, cardamom, bay leaf. Once they are sautéed add onion and sauté until they become translucent. Now add the tomatoes and sauté until they become mushy. Cool down this masala to room temperature. Add ginger, garlic and make a thick puree (without adding water)
2. Heat again oil in pan. Add curry leaves, cumin seeds. once the cumin seeds stop splattering add the boiled egg (for better masala absorption slit or make insertion in the egg) and mix well.
3. Now add the ground masala paste and mix well.
4. Now add chili powder, turmeric powder, coriander powder, garam masala powder, salt, little water as needed. Bring this to boil and cook until the gravy become thick.
5. Before you remove from stove add coriander leaves. Mix well and serve.

NOTES:

1. Goes well with rice, idli, dosai.