Fried Egg Masala
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 3 Hard boiled Eggs
  • For Masala paste:
  • 1 big sized onion cut in cubes
  • 2 medium sized tomatoes cut in cubes
  • 12-15 cloves of garlic
  • 1 inch ginger cut in small pieces
  • 1 cup dessicated dry coconut
  • 1 cup fresh coriander
  • Dry spices:
  • ½ tspoon turmeric
  • 2 tspoon coriander powder
  • 3 tspoon red chilli powder
  • 2 tspoon garam masala powder
  • For Tempering:
  • 1 tspoon mustard seed
  • 1 tspoon cumin seed
  • A pinch of asafoetida
  • Other Ingredients:
  • Cooking Oil
  • Salt
  1. We must dry roast dessicated coconut, until it turns golden brown
  2. When coconut acquires golden brown color, remove it into a plate
  3. Heat 1 tbspoon oil in a pan. Add garlic and ginger to the pan and roast until the garlic turns light brown
  4. When garlic turns light brown, add onions and roast them till they turn light brown
  5. When Onions become light brown, add tomatoes and roast till the tomatoes get completely cooked
  6. When Tomatoes are cooked, add fresh coriander and mix them well. Turn off the flame
  7. Allow the masala mixture to cool down. In the meanwhile we can shallow fry the eggs. Heat 3 tbspoon oil in the pan and add eggs to the pan
  8. Note:
  9. a) Ensure oil is not overheated while shallow frying the eggs
  10. b) Make small cuts on the eggs before frying.
  11. While eggs are getting fried, make a coarse masala paste from roasted mixture and roasted dry coconut.
  12. Roast eggs till they turn golden brown.Do not try to flip over eggs while shallow frying. When eggs turn brown, they will leave the bottom of the pan
  13. Heat oil and then add mustard seeds and let it crackle. Add cumin seeds and let it splutter. Add asafoetida. Finally add Masala paste
  14. When Masala paste is properly roasted, add turmeric, coriander powder, garam masala powder and red chilly powder and mix them well. Allow the mixture to roast for
  15. -4 mins.Make use of little water if needed
  16. When Masala paste is roasted properly, add salt and mix it well. Finally add eggs and stir it nicely so that it gets evenly coated with the masala
  17. Add some hot water to make thick gravy
  18. Cover and cook the egg masala for 2-3 mins on low flame
  19. After 2-3 mins turn off the flame
  20. Serve Fried egg masala with Steamed rice, hot phulka/bhakri
Recipe by Kali Mirch - by Smita at