Chettinad Egg Masala

Ingredients

• Boiled eggs – 5
• Oil – 4 tbsp
• Onions – 2 finely chopped
• Ginger garlic paste – 1 tsp
• Tomatoes – 2 ground into fine paste
• Turmeric powder-1/2 tsp
• Chilli powder-1 tsp
• Water- 1/4 cup
• Salt as required
• Fennel seeds – 1/2 tsp
• Curry leaves for garnishing

Dry roast and grind ingredients

• Coriander seeds – 2 tsp
• Jeera- 1 1/2 tsp
• Pepper – 1 tsp
• Cinnamon – 1 inch
• Cloves – 2
• Grated coconut- 1/4 cup

Method

1. Heat a pan and dry roast coriander seeds,jeera and pepper on low flame for a minute.Transfer the ingredients to a plate.
2. Now add cinnamon and cloves and roast for few seconds.
3. Add grated coconut and roast for 30 seconds.
4. Turn off gas and let the ingredients cool to room temperature.
5. Once cooled grind the ingredients into a fine paste adding few tsps of water.
6. Heat oil in a pan, add turmeric powder and chilli powder and 1/4 tsp salt. Drop in the boiled eggs and roast for a minute.
7. Remove the eggs and set aside.
8. In the same pan with oil, add saunf,chopped onions and sauté for a minute.
9. Add ginger garlic paste and sauté until the raw smell disappears.
10. Add tomato purée and cook for 2 minutes.now add the ground paste and sauté for 2 to 3 minutes.
11. Drop in the roasted boiled eggs and add 1/4 cup water. Mix the masala well.
12. Cover and cook the masala for about 7 to 10 minutes on low flame.
13. Garnish with curry leaves.