Egg Masala (Anda Masala)
Author: Mayank
February 24, 2016

Egg Masala (Anda Masala)

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)

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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