Velan's Cuisine Extraordinaire

[mappi]

Egg Masala / Egg Gravy

Preparing Egg

4 eggs (boiled, cut into halves)
1 1/2 cup water for Egg Gravy or 1/2 cup for Egg Masala

Heat oil in a pan, add 1/2 teaspoon turmeric power & Salt. Place the 8 egg pieces and fry them while coating them well with the oil/turmeric/salt. Set them aside.

Egg Masala Powder Preparation (approx for 4 eggs - needed is Two Table Spoon)

1 tablespoon black Pepper seeds

1 teaspoon corriander seeds

1/2 teaspoon Fenel seeds (Somb)
1/2 teaspoon Cumin seeds

1 star anix
3 cloves
3 cardamon (with skin)
Cinamon sticks
2 Red Chillis (add more or less according to your taste)

Medium heat a pan and add all the above spices and dry fry for about a minute. Try not to burn them. When Pepper seeds start to pop, remove and grind them into a fine powder. This should get you a quantity, bit more than two table spoons. We will be using only 2 table spoons (for 4 eggs), the rest you can store in an air tight container.

Ingrédients

4 small onions (sambhar vengayam; echalote) (depends on the size, you can add more if they are too small) => chopped
1 big tomato chopped
1/4 teaspoon mustard seeds
1/4 teaspoon Turmeric power
1/2 teaspoon chilli powder
2 Tablespoon Egg Masala Powder (that we had prepared)
Ginger Garlic paste
3 Green chillis sliced and cut into two pieces
2 table spoon cooking oil (I use Kadalai Yennai)

Préparation

Cooked in medium flame.

1/ Heat oil. Add Mustard seeds, and once they splatter, fry the onions along with Green chillis and salt.

2/ When the onions turn white, add ginger garlic paste and fry for a minute.

3/ Add chilli powder, turmeric powder and Egg Masala Powder. (Salt if needed). Stir well to remove the raw smell.

4/ Add tomatoes and cook until there is no juice left. The mix should be quite dark and dry by now.

5/ Add 1/2 cup of water for Egg Masala or 1 1/2 cup for Egg Gravy. Bring it to a boil.

6/ When the oil starts seperating from the gravy, add the eggs and allow it to swim for 10 minutes in low flame.



Serve hot. Goes well with white rice or as a dry side dish for biriyani or as a gravy for Poori/chapathi/Barota.