Must say - Egg Masala is a treat!
Boiled eggs – 4 nos.
Chopped onion – 1 no.
Chopped tomatoes – 2 nos.
Ginger garlic paste (inji poondu vizhudhu) – 1 tablespoon
Slitted green chillies – 2 nos.
Turmeric powder – 1/2 teaspoon
Chilli powder – 2 teaspoons
Coriander powder – 2.5 teaspoons
Curry leaves (karuvepillai) – 2 sprigs
Coriander leaves – 3 sprigs
Pepper powder – 1/2 teaspoon (optional)
Curd – 1/2 cup (optional)
Salt – as desired
Oil – 2 tablespoons
Cinnamon (lavangam) – 2 nos.
Cardamom (elakka) – 1 no.
Bay leaf (brinji ilai) – 1 no.
Cumin seeds (seeragam) – 1 teaspoon
1. Heat oil in a pan and add cinnamon, cardamom, bay leaf and cumin seeds. When the cumin seeds sizzle, add the chopped onions.
When onions are fried 3/4th, add the ginger garlic paste, green chillies, and curry leaves. Saute till the raw smell of the ginger garlic paste goes away. Add salt.
2. Now, add the tomatoes and saute for 3-4 minutes.
When tomatoes are almost cooked, add the turmeric powder, chilli powder, coriander powder and pepper powder (optional). Saute well until the raw smell of the masala powders go away.
Then, add the boiled eggs to the masala and keep boiling. Take care not to stir hard and break the eggs.
4. You are almost done. At this point, you can add curd (optional) and saute for 2 minutes in low-medium flame. Sprinkle coriander leaves to the masala. Boil for 2 more minutes and the Egg Masala is ready!