Egg Curry Masala
Cooked low and slow until the masala melds into the gravy, this egg curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.
Ingredientsfor 4 servings
- 6 nos Eggs
- 6 - Oil
- 4 nos Tomato — chopped
- 3 nos Onions — chopped
- Turmeric powder A pinch
- Chilli powder, to taste
- Salt, to taste
- 1/2 tsp Aniseeds (Perinjeerakam)
- Cinnamon A small piece (Karugapatta)
- Garlic cloves A, a few
Preparation
Step 1
1)Boil the eggs well and remove the shells. 2)Make slits all over the eggs with a knife. 3)Take a pan or a kadai. Heat oil and add aniseeds and cinnamon. Fry for a while. 4)Add chopped onions, tomatoes, garlic and fry. 5)Add salt, turmeric powder and chilli powder. 6)Finally, add the egg pieces and mix the contents well and remove from fire.
Tip
Hard-boil the eggs first, then make shallow cuts on the surface before adding them to the gravy — this lets the masala flavour penetrate inside.
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