Now I don't have a story to go with this, we are going directly to our recipe. I can almost hear some of you jumping with joy because of the escape from my boring rants! :)
Egg Masala Dry
What we need:
Boiled eggs - 2 to 3
Onion, medium sized - 1, finely chopped
Tomato, medium sized - 1, finely chopped
Coriander, finely chopped - 3 to 4 spoons
Green chilli - 1 or 2, minced
Garlic - 2 to 3 pods, minced
Cumin (Jeera) seeds - 1 tbsp.
Cumin Powder - 1 tbsp.
Coriander (Dhania) Powder - 1 tbsp.
Turmeric powder - a pinch
Garam Masala - a pinch Optional
Kasoori Methi - 2 tbsp, crushed
Mint leaves, chopped - 8 to 10 leaves
Salt - as needed
Oil - 3 tbsp.
How to do:
1. Boil the eggs, remove the shell and cut them into quarters.
2. Heat oil and add the cumin seeds. When they start to sizzle, add onions and salt.
3. Fry till the onions turn soft, and add turmeric powder, green chilli and garlic. Once they are done, add tomatoes and mint leaves.
4. In 2 or 3 minutes, tomatoes will be done and will start to pulp out. Then throw in the dry spice powders (Cumin, Dhania, a pinch of Garam masala). Sprinkle little water to avoid burning.
5. When the mixture starts to get lumpy texture, add the boiled eggs. Mix slowly and carefully to coat them with the masala.
6. Let this sit for 2 or 3 minutes. Add the crushed Kasoori Methi and remove from flame.
Garnish with coriander. Goes well with Rotis, Naan as dry side-dish. Try this also with Sambar rice, or rasam rice.
I always add a few mint leaves to most of the egg-based dishes, because I don't like the smell of egg when it starts cooling down and the overwhelming flavor of mint covers it.