Egg Masala Dry

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

Serves 2

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.