Boiled eggs served as such do not contribute much flavour to the meal. Earlier in my blog I have given the recipe for Kallu Kadai Muttai using boiled eggs. This egg masala is a recipe I came across in Fathima Shahjahan’s Chicken Specials. This uses a large amount of tomatoes and onions, which gives body to the masala. Moreover, the egg halves on the tomato base in the masala make a very attractive display.
I have used pulsed onion and tomatoes in the recipe to give a smooth texture to the masala. It is evident from the image that this makes for a very photogenic dish 🙂
The eggs contain 13 grams of very good quality protein per 100 grams of egg. The egg yolk is rich in beta carotene and folic acid. The tomatoes used in the recipe also add carotene to this dish. The oil used increases the energy value of the dish.
- 6 hard boiled Hen’s Eggs (cut lengthwise)
- 10 Garlic Cloves
- 5 cm piece Ginger
- 2 large Onions
- 5-6 Tomatoes
- 2 T chopped Coriander Leaves
- 3 cm piece Cinnamon Stick
- 2 Cloves
- 2 Cardamoms
- 1 tsp Kashmiri Chilli Powder
- ¼ tsp Turmeric Powder
- ½ tsp Garam Masala Powder
- 1/3 C Vegetable Oil
- 2 tsp Salt, or to taste
- Grind ginger and garlic together.
- Pulse the onion in a mixie or a blender for 10 seconds at speed 1.
- Pulse the tomatoes in a mixie or a blender at speeds 1 and 2 for 20 seconds each.
- Heat the oil in a large non-stick skillet.
- Add the cinnamon, cloves, and cardamom. As soon as the cloves swell, add the ginger and garlic paste. Stir till a fragrant aroma arises.
- Add the pulsed onion and blend well. Stir till the onions are cooked.
- Transfer the pulsed tomatoes to the onion mixture and add salt. Stir and cook till the oil begins to separate.
- Add the coriander leaves, chilli, turmeric, and garam masala powders. Blend and cook for a minute.
- Transfer to a serving plate and arrange the egg halves in a circle.
- If you do not wish to have a smooth masala, the onions and tomatoes can be diced instead of pulsed.
- Cardamom, cinnamon, and clove powder could be used instead of the whole spice to give stronger flavour.
- Bread the cinnamon stick into 3 or 4 piece before frying to ensure uniform distribution of the flavour.
- I always use Kashmiri Chilli Powder for its mild flavour and bright red colour.