Sometimes its becomes difficult for me to think what to cook with egg as egg being such an versatile and tastes very good however way its being cooked and goes fabulous with almost anything. At last I settled with this spicy egg masala which is easy to cook and the best. Each time I prepare I try to use different seasoning and all the time the taste is always wonderful. This recipe is very good side dish for any bland rice but I like it for biryani and its tastes even great for roti or chapati.
Egg – 5
Onion – 1 finely chopped
Tomato – 2 medium size finely chopped
Green Chiles – 2 finely chopped
Clove – 2
Cinnamon – ¼”
Cardamom – 1
Fennel seeds – ½ tsp
Ginger garlic paste – 1 tsp
Coriander Powder – 1 tsp
Turmeric powder – ¼ tsp
Chili Powder – ½ tsp
Pepper Powder – ½ tsp
Cilantro to garnish
Oil – 3 tsp
Salt to taste
Boil the egg and remove the shell and cut the eggs into two haves and keep aside.
In a pan, heat oil and add the fennel seed, cinnamon, cardamom and cloves. When its aromatic add the onion and sauté until it turns brown.
Add the ginger garlic paste and mix and add the tomato and cook until the tomato turns mushy and if needed sprinkle water in between.
Now add all the dry masala powders other than the pepper powder and cook in a reduced flame until the raw smell is gone and add little water in between to avoid burning the masala. Last add the pepper powder.
Now add the egg and mix carefully to coat the gravy with the egg and take care not to separate the yolk and white
Add cilantro and enjoy with anything you like.