1 Tomato
3 medium sized boiled, skinned and chopped
1 Kashmiri
Red Chile 4 (whole dried chilies)
1 Turmeric
1/2 Tsp
1 Red
Chili powder 1/4 Tsp
1 Poppy
Seeds 1 Tbsp
1 Coconut
1 Tbsp (fresh, grated)
1 Salt
to taste
1 Coriander
for garnishIn a heavy bottomed pan, heat 1 Tbsp oil and fry cloves, peppercorn, poppy seeds, grated coconut, onions, ginger, garlic and whole red chilies till the onions become pink. Add tomatoes and 1/2 cup water and allow the chiies to go soft. When the water reduces, remove from gas and cool this mixture and grind it to a fine paste
1 Apply
1/4 Tsp turmeric and 1/4 Tsp chili powder on the surface of boiled eggs and fry them golden. Keep aside.
1 Heat
the remaining oil in the heavy bottomed pan again and add the ground spice mixture. Fry till the oil surfaces (about 10-12 minutes). Add salt.
1 After
the masala is done, add about a cup of water and allow the masala to simmer more on very low flame. The oil will start floating again after a few minutes, at which point drop the golden fried eggs in the masala and switch off the flame.
1 Remove
the egg masala in the serving dish and garnish with fresh coriander. Serve hot.
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