Chettinad Egg Masala Curry
Indian
A simple but protein-rich dish. One of the simple curries to make in a short time.
Ingredients
- 6 boiled eggs
- 1 cup red onions finely chopped
- 2 teaspoon ginger garlic paste
- 5 tablespoon tomato puree
- 2 green chilies slit
- 1/4 teaspoon turmeric powder
- 1.5 teaspoon Kashmiri chilli powder
- 1 teaspoon salt
- 3 - 4 tablespoon oil
- 1 teaspoon cumin seeds
- 3 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 5 dry red chilies
- 1 teaspoon black peppercorns
- 5 tablespoons fresh grated coconut
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 10 - 15 curry leaves
Instructions
Make a few shallow cuts on the boiled eggs and leave it aside.
To make the Masala Paste, heat 1 tablespoon oil in a pan and once slightly hot, add the cumin, coriander and fennel seeds. Give a stir and fry on low heat for 30 seconds.
Add red chilies and black peppercorns, give a mix and fry for 30 seconds on low heat.
Add the grated coconut and mix & fry on low heat for 4 - 5 minutes till light brown in color.
Remove onto a plate and allow it to cool completely.
Add it to a grinder and first coarse grind it to a powder. Then add around 5 - 6 tablespoons water and blend it into a smooth paste.
In a bigger pan, heat 3 tablespoons oil add 1/4 teaspoon turmeric powder.
Add the mustard seeds and when it splutters, add the cumin seeds. Give a stir and add the curry leaves.
Give a stir and add the chopped onions. Mix and fry on medium heat for 5 minutes till translucent.
Now add the ginger garlic paste and fry on low heat for 2 minutes.
Add the tomato puree, Turmeric (a pinch) and Kashmiri chilli powder & salt. Give a mix and fry on medium to low heat for 2 - 3 minutes.
Now add the Masala paste, give a mix and fry on medium heat for 5 - 6 minutes till oil separates.
Add 250 ml water and simmer for around 2 minutes till oil separates.
Add the boiled eggs, give a stir and cover & cook on low heat for 10 minutes.
Remove lid and serve hot.