Preparation time : 15 minutes
Cooking time : 25-30 minutes
Servings : 2
2-3 tbsp Oil
1 tsp Mustard Seeds
1 sprig Curry Leaves
1 inch Ginger – chopped
1-2 fresh Green Chillies – chopped
2 Dry Red Chillies – broken in half
3 medium Onions – chopped
1 tsp Degi Red Chilli Powder
¼ tsp Coriander Powder
½ tsp Turmeric Powder
1 medium Tomato – chopped
Salt to taste
½ tsp Sugar
½ tsp Prepared Masala
½ medium Lemon Juice
2 tbsp Coriander Leaves – chopped
3 tbsp Coriander Seeds
1 tbsp Fennel Seeds
1 tbsp Cumin Seeds
2 tbsp Black Peppercorns
2-3 Green Cardamoms
½ tsp Salt
For Sauteed Eggs
1 tbsp Ghee
1 tbsp Oil
6-7 Boiled Eggs
½ tsp Degi Red Chilli Powder
½ small Onion – finely chopped
½ small Tomato – finely chopped
1 fresh Green Chilli – finely chopped
Fried Curry leaves
In a hot pan add coriander seeds, cumin seeds, fennel seeds, black pepper cons, cloves, green cardamom and roast them on medium heat until fragrant.
Remove on a plate and add salt then keep aside to cool down.
Once cooled grind it into a fine powder and keep aside for further use.
For Sauteed Eggs
In a hot pan add ghee, oil and add boiled eggs and saute for a minute.
Then add degi red chilli powder and saute it until light golden from outside.
Remove and cut in half then keep aside for further use.
For Egg Masala
In a kadai heat oil and add mustard seeds, curry leaves, ginger, green chillies, dry red chillies and saute for a few seconds.
Now add onion and saute until golden brown then add degi red chilli powder, coriander powder, turmeric powder, and saute until fragrant.
Then add tomato and saute until they are soft.
Then add salt, water, sugar and continue cooking until everything comes together properly.
Now add prepared masala and saute for half a minute then add lemon juice, coriander leaves and mix everything.
Remove on the serving plate and keep the sauteed eggs on it and garnish with chopped onion, tomato, green chilli, fried curry.
(Recipe by Chef Ranveer Brar)