EGG MASALA

      Eggs are a great source of Protein and all the more Egg according to me is a versatile cooking ingredient ever.  Equally, delicious and nutritious. It suits into anything from a basic egg preparation like scrambled, poached, omelette and fried eggs.  I love Eggs in any form and it is one ingredient which comes to rescue.  It would wonderfully fit into any dish it is added into.
     Though cooking an egg needs perfection so that to retain the taste and nutrition.  Once it is done, the rest of the job gets easier. Egg Masala is an easy dish prepared with Boiled Eggs in a spicy Masala.  This is more or less my version of a recipe which popped in while packing lunch boxes for kids.  This recipe goes well with Chapathis, Rotis, Parathas, Appam, Idiyappam etc.,  Suits well with rice dishes or steamed rice too.

Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

INGREDIENTS :

Eggs - 4 Nos.
Onion - 2 Nos.
Tomato - 2 Nos.
Ginger Garlic Paste - 1 Tablespoon 
Curry Leaves - 2 Sprigs
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1 Tablespoon
Garam Masala - 1 Teaspoon
Tomato Ketchup - 1 Tablespoon(Optional)
Oil - 2 Tablespoon
Salt - to Taste
Sugar - a Pinch

To Garnish:

Coriander Leaves - Few

METHOD:

• Hard boil the eggs and keep them aside.  Peel them and cut it into two halves.
• Puree the Tomatoes and keep them aside.
• Heat Oil in a pan, saute finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
• Add Ginger-Garlic Paste and saute it until aromatic.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Pour in the pureed Tomatoes and saute until oil separate from the mix.
• Add in the Tomato Ketchup and give a quick stir.
  
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary and cook on a low flame for about 5 minutes.
• Add boiled Eggs into it and cook them on a low flame for few more minutes.
• Switch off the flame and garnish it with Coriander Leaves.
• Serve Hot. Goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.

 NOTES:

• Adjust the amount of Spices to your taste preference.
• Can add whole hard boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the curry.
• Can also finely chop the Tomatoes instead of Pureeing them.
• Adding Sugar is totally optional. 

Tips & Tricks :

For 'HOW TO MAKE PERFECT HARD BOILED EGGS', Click here ...

HARD BOILED EGGS :

     Perfectly boiled eggs retain taste and nutrition.  Over-cooked eggs tend to lose the nutrition whereas under-cooked eggs can spoil the taste of the dish.  If we consider some simple steps, it is easy to get perfectly boiled eggs every time.

Method :

• Pour water into the pot and add eggs into it.
• Switch on the flame and allow it to boil.
• Once the water boils, cover the pot, lower the flame and let it cook for another 15 minutes.
• Switch off the flame and allow it to cool. 
• Peel the eggs, when it has completely cooled.
• Alternatively can leave the eggs in a bowl of Ice Water for 5 minutes.
• Allow it to cool down before slicing it with a sharp knife.

Notes :

• It is easy to peel the eggs when it has cooled.
• To ensure perfectly sliced eggs, slice them when they have cooled down.
• Stir the pot occasionally, while boiling the eggs, this is to ensure that the yolk remains intact at the centre.