Chettinad egg masala

Chettinad egg masala

Spicy and flavorful egg curry from the Chettinad region of Tamil Nadu, South India.

Ingredients (4 servings)
1
Ingredient: Eggs
Quantity: 4 )
Preparation: hard-boiled and peeled
2
Ingredient: Onion
Quantity: 2 )
Preparation: finely chopped
3
Ingredient: Tomatoes
Quantity: 2 )
Preparation: finely chopped
4
Ingredient: Ginger
Quantity: 1 tablespoon )
Preparation: minced
5
Ingredient: Garlic
Quantity: 1 tablespoon )
Preparation: minced
6
Ingredient: Green Chilies
Quantity: 2 )
Preparation: slit
7
Ingredient: Curry Leaves
Quantity: 1 sprig
8
Ingredient: Coriander Leaves
Quantity: 2 tablespoons )
Preparation: chopped
9
Ingredient: Oil
Quantity: 2 tablespoons
10
Ingredient: Mustard Seeds
Quantity: 1/2 teaspoon
11
Ingredient: Cumin Seeds
Quantity: 1/2 teaspoon
12
Ingredient: Turmeric Powder
Quantity: 1/2 teaspoon
13
Ingredient: Red Chili Powder
Quantity: 1 teaspoon
14
Ingredient: Coriander Powder
Quantity: 2 teaspoons
15
Ingredient: Cumin Powder
Quantity: 1 teaspoon
16
Ingredient: Garam Masala
Quantity: 1/2 teaspoon
17
Ingredient: Salt
Quantity: to taste
18
Ingredient: Water
Quantity: 1 cup
Nutrition / 100 g

Calories: 163 kcal
Protein: 8.1 g
Carbohydrates: 10.8 g
Fat: 9.8 g
Cholesterol: 186 mg

Preparation

1
Heat oil in a pan and add mustard seeds and cumin seeds. Allow them to crackle.


2
Add chopped onions, green chilies, ginger, garlic, and curry leaves. Saute until onions turn golden brown.


3
Add chopped tomatoes and cook until they turn mushy.


4
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2 minutes.


5
Add water and bring the gravy to a boil. Simmer for 5 minutes.


6
Add the boiled eggs and simmer for another 5 minutes, allowing the eggs to soak in the flavors.


7
Sprinkle garam masala and garnish with chopped coriander leaves.


8
Serve hot with rice or roti.