Spicy Egg Masala Roast Recipe
Sometimes its hot, then it drizzles, gets a little cloudy, chilly in the nights and then the cycle repeats. That's how Bangalore weather has been going around in the past one month. And this has led to some us feeling gloomy, sick and lazy of course!! When it's the typical semi-hill station like weather in our "uru" , I love eating spicy food. Roast masalas, peppery spicy gravies paired with a simple dal rice or rasam are my absolute favourites for lunch. Although meat comes in as a first preference, I also don't mind eggs on an occasional basis. Mom either makes omelettes, thick masala egg curry or the onion roast like this one.
This also happens to be one of the very first recipes that I learnt during my initial cooking days. Like all the dishes that I love conjuring in my kitchen, this one can be simply made with easily available ingredients in your pantry. Plus - you know what? You can replace the eggs with fried potatoes, pre cooked chicken chunks or paneer cubes. They all taste delicious with the same masala base.
Ensure you use a generous portion of coriander and whole spices to make the flavours come alive in your blended masala. Also roasting it until you get that nice brownish golden hue with constant stirring , until the oil seems to leave the sides - is the key. Considering we are using raw onions and ginger garlic paste, we want that raw smell to completely go away and get the aromas of roasted whole spices to be the star in every bite.
INGREDIENTS - Serves 4
3 boiled eggs - de shelled, cut into halves
3 large onions - chopped
1 inch - Cinnamon stick
5 Whole cloves
1 tbsp - Black peppercorn
1/2 tbsp - Coriander seeds
1 tbsp - Red Chilli powder (adjust as per preference)
1 tsp - Turmeric powder
1/2 cup - Coriander leaves
1/2 tbsp - Ginger garlic paste
7 tbsp - Vegetable oil for cooking
Salt to taste
1. In a blender/mixie jar - add all ingredients (except eggs, oil and salt) and blend to a fine, thick paste.
2. Heat oil in a pan, add the ground masala and cook until the raw smell goes away - this should take about 6-8 mins with constant stirring on medium simmer.
3. Add salt to taste, check for spice levels and adjust basis preference.
4. Once the masala is cooked place the boiled eggs, put on a lid and let it cook for 3-4mins on a very low flame.
5. Serve hot with steamed rice, rotis or parathas.
if you've tried this recipe or having any queries - post your feedback here or tag me @spiecharmer , #flavorflamefusion on social media.