Sunday, 25 August 2013

Onion Egg Masala

  • 2 – 2 ½ tbsp olive Oil
  • 2 sprigs Curry Leaves
  • 1 ½ tsp Ginger Garlic Paste
  • 2 large Onions Sliced
  • 3 Green Chilies slit vertically and cut into half
  • 2 tsp Coriander Powder
  • ½ tsp Turmeric
  • 1 ½ tsp Chili Powder (adjust to taste)
  • 1 tomato sliced
  • Salt to Taste
  • 6 Eggs boiled and peeled
  • Cilantro to garnish
  • Make slits on the boiled eggs. Arrange in a serving plate.
  • In a pan heat olive oil, add curry leaves, ginger garlic paste and saute for a few seconds.
  • Add onion and saute until translucent. This should take about 2-3 minutes.
  • Add green chilies, coriander powder, turmeric, chili powder, tomato and salt. Stir well until all the spices are mixed well.
  • Cover and cook for few minutes until onion and tomato are well cooked. Remove the cover.
  • Fry for few more minutes, turn off the heat and transfer to the serving dish by poring the gravy on the eggs. Garnish with coriander leaves and serve.  

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