- Prep Time
- Cook Time
- Difficulty Level Easy
When we are tired of having the same potato masala with poori, we do this egg masala and the combination works wonderfully. Boiled eggs are always a delight as it blends really well with the Indian spices and makes any dish perfect! Usually this gravy will be little spicy, so adding curd / yoghurt into this will give a new taste and make it less spicy. Of course, if you do not prefer curd, you can skip it.
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- Egg - 2
- Onion - 1
- Tomato - 1
- Red chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Curry masala powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Curd - 1 tb spoon
- Curry leaves
- Oil - 3 tsp
- Cumin - 1 tsp
- Fennel - 1 tsp
- Mustard - 1/2 tsp
- 1. Boil the eggs, remove them from the shell and cut them into 2 pieces vertically.
- 2. Add oil in a tawa and heat it.
- 3. Add mustard into it and wait till it splatters.
- 4. Add cumin and fennel into it and fry for few seconds.
- 5. Add onion into it and fry till it is golden brown.
- 6. Add tomato into it and fry till it gets smashed by the spoon.
- 7. Add the red chilli powder, curry masala powder, coriander powder, turmeric powder into it and fry for a minute.
- 8. Add half glass of water and salt into it.
- 9. Add the eggs into it and mix once in a while keeping it in medium flame.
- 10. When the gravy consistency is reached, add the curd into it and mix once.
- 11. Serve with hot poori.
Additional Tips and More Variants
- Instead of curd, you can use coconut milk to have a different taste.
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