Steamed egg masala curry

STEAMED ANDA MASALA CURRY

BY SHWETA GALINDE 

INGREDIENTS

·        Egg – 6

·        Fresh grated coconut – ½  cup

·        Garam masala pwdr – 1 tsp

·        Red chilli pwdr – 11/2 tsp or as per taste [ use kashmiri red chilli pwdr for more colour ]

·        Coriander pwdr – 2 tsp

·        Turmeric – ¼ tsp

·        Jeera pwdr – ½ tsp

·        Fennel seeds – 1 tsp

·        Poppy seeds /khus khus – 1 tsp

·        Oil – 2 tbsp

·        Onion finely chopped – 1 big

·        Tomato finely chopped – 1

·        Ginger garlic paste – 2 tsp

·        Curry leaves – few

·        Finely chopped coriander leaves for garnish

STEAMING THE EGGS

1. Heat water in a idli steamer.
2. Grease the idli moulds with oil.
3. Break one egg in each mould and sprinkle with salt and black pepper.
4. Steam until eggs are set (10-12 mins)
5. demould and keep aside .

METHOD FOR MASALA

1.      Heat a pan , add the coconut and dry roast till golden .

2.      Add poppy seeds + fennel seeds and roast .

3.      Off the flame and immediately  add red chilli pwdr + corinader pwdr + turmeric pwdr + garam masala pwdr + jeera pwdr and give a nice mix.

4.      Allow to cool and make a fine pwdr . Now add ½ cup water and grind into a smooth paste .

METHOD

Heat oil in a pan add onion + curry leaves and stir fry till pink .

Add ginger garlic paste and stir fry till raw smell leaves

Add tomatoes + salt and cook till oil separates .

Add the ground masala paste and mix well.

Stir fry for a min .

 Add ½ or 1 cup water and bring to a boil .

Arrange the steamed eggs and cook for mins till you get the right consistency .

Off the flame and garnish with coriander leaves.

NOTES

1. Adjust masalas as per taste .
2. instead of steaming in idli steamer , you can boil the eggs for 12 mins and add .

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