“Chicken or Egg, which came first?” is referred as a ‘Casualty of Dilemma’ which has not been answered yet! As a foodie, I believe, Its futile to seek an answer for this ancient philosophical question. Why should we try to single out any one of them, when we can make some of the most delightful and scrumptious preparations by using chickens and eggs.
Indians take eggs very seriously. In fact egg is one of the most versatile ingredient that exists in Indian food cuisine.A whole gamut of preparations exists in Indian cuisine, starting from egg pakora in starters,egg paratha, egg omelettes in breakfast or snacks, egg biryani in rice preparation, egg curry in gravy and even traditional Parsi dessert like Eeda Paak”!!!
The recipe that I am sharing today is my family’s favorite and one of the recipes that I prepare too often for them. I am sharing “Fried Egg Masala”, a form of thick Indian egg gravy. I add eggs, in the gravy after shallow frying them which gives them an extra crunch and makes this gravy different from egg drop or other egg gravies!!
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
- We must dry roast dessicated coconut, until it turns golden brown
- When coconut acquires golden brown color, remove it into a plate
- Heat 1 tbspoon oil in a pan. Add garlic and ginger to the pan and roast until the garlic turns light brown
- When garlic turns light brown, add onions and roast them till they turn light brown
- When Onions become light brown, add tomatoes and roast till the tomatoes get completely cooked
- When Tomatoes are cooked, add fresh coriander and mix them well. Turn off the flame
- 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
- Note:
- a) Ensure oil is not overheated while shallow frying the eggs
- b) Make small cuts on the eggs before frying.
- While eggs are getting fried, make a coarse masala paste from roasted mixture and roasted dry coconut.
- 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
- Heat oil and then add mustard seeds and let it crackle. Add cumin seeds and let it splutter. Add asafoetida. Finally add Masala paste
- 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
- -4 mins.Make use of little water if needed
- 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
- Add some hot water to make thick gravy
- Cover and cook the egg masala for 2-3 mins on low flame
- After 2-3 mins turn off the flame
- Serve Fried egg masala with Steamed rice, hot phulka/bhakri
You can watch recipe video here
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