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Home » Food » Egg dishes » Egg Masala

Egg Masala

by Jiya Jesh · Updated on July 15, 2022 Egg dishes| South Indian Recipes

Egg masala recipeis a simple Indian dry curry of boiled eggs.

I love eggs for the simple reason that they can be prepared quickly and are totally versatile.

You could prepare an egg drop masala curry which is a poached egg curry, a cauliflower mutta thoran where eggs are paired with cauliflower or an egg kurma where eggs are cooked in a coconut gravy, the list is endless.

Coming to this recipe, it is a very simple one where boiled eggs are coated with a spiced onion-tomato mixture.

A dish that can be prepared quickly, you could serve it as a side dish for rice or rotis.
egg masala recipe

Egg Masala Recipe

Egg Masala recipe

Category:Side Dish
Cuisine:South Indian
Author:Jiya Jesh
Serves:2
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
a simple boiled egg dry curry.

Ingredients

  • 3 eggs
  • 1 onion medium-sized
  • 3 small tomatoes
  • 1 tsp ginger paste
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • A few curry leaves
  • Coriander leaves for garnishing
  • Salt to taste

Instructions

  1. Boil the eggs, remove their shells and slice them into quarters.
  2. Chop onions and tomatoes finely.
  3. Heat 1 tbsp oil in a pan. Add mustard seeds.
  4. When mustard seeds splutter, add cumin seeds and curry leaves.
  5. Once cumin seeds crackle, add chopped onions.
  6. Saute till onions turn golden brown.
  7. Then add ginger paste and fry for a minute.
  8. Add chopped tomatoes along with salt, turmeric powder, red chilli powder and cumin powder.
  9. Fry till tomatoes are mashed. Add 1/4 cup water and cook till the gravy thickens.
  10. Now sprinkle garam masala powder and mix well.
  11. Finally add the sliced eggs and gently stir the curry. Cook for a minute and remove from heat.
  12. Garnish with chopped coriander leaves.
  13. Egg masala is now ready to be served hot as a side dish for rice or rotis.

 

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