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Writer's pictureNandini R Kini

Egg Masala with Kerala Paratha






Ingredients


4 hard-boiled eggs

5 tsp oil

1 onion finely chopped

1 tomato finely chopped

1/4 cup milk

Salt to taste

Chopped coriander leaves



FOR THE MASALA PASTE:

3 tbsp grated fresh coconut

1 small onion roughly chopped

2 tsp coriander seeds / daniya seeds

1 tsp jeera/cumin seeds

1 clove / lavang

1/2 inch dalchini / cinnamon stick

4 byadgi or Kashmiri red chillies

2 tbsp chopped coriander leaves

1/2 inch ginger

4 garlic cloves

3 tsp oil

In oil fry all these until light brown and make a fine paste once it comes to room temperature



Procedure


  • In a pan heat oil, add chopped onions and fry until they turn light pink

  • Add chopped tomato and fry till they turn mushy

  • Add the ground masala and fry for 5 mins

  • Peel the boiled eggs and cut them in half and add it to the masala

  • Add salt to taste, milk and little water, mix well and adjust the consistency according to your taste

  • Let it boil for 5 mins, garnish with chopped coriander leaves and turn off the flame

  • Serve hot with naan, roti or phulkas.


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