Egg Masala (Anda Masala)
February 24, 2016

Egg Masala (Anda Masala)

Ingredients:
4 Eggs (boiled) (anda)
2 onion finely chopped (piaja)
1 tomato chopped (tamatar)
3-4 cloves garlic (rasuna)
1 inch piece of ginger (ada)
1-2 green chilies chopped (kancha lanka)
2 tablespoons gram flour (besana)
2 teaspoon oil (tela)
1 tsp Red chili powder to taste (lanka gunda)
2 tsp turmeric powder (haladi gunda)
1 tsp coriander powder (dhania gunda)
1 tsp of cumin powder (jeera gunda)
2 tbsp chopped coriander leaves (dhania patra)
½ teaspoon of garam masala powder (garam masala gunda)
Curry leaves (Bhursunga Patra)
Salt To Taste (luna)

Method:
Remove the shell of boiled eggs and make halved of each egg. Then keep them aside. Grind onion, green chilli, and ginger to a rough paste. Heat a pan and add oil then add curry leaves then add the onion, ginger, garlic paste and fry till golden brown. Add the gram flour and cook for a minute. Add red chilli, coriander, turmeric, cumin, and garam masala powders and fry again for another minute. Add the tomatoes and add just 2 tsp of water to get the masala smother. And cook the masala till its separates from oil. Add ½ cup of water preferably if you use warm water then cook the masala till it turns little thick, and add the halved eggs and cook them in a lower flame till 10 minutes till the gravy turns dry. Now the masala egg is ready. Garnish with coriander leaves and Serve it hot with roti.


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