It has been a good few dal recipes over the last few days so let me now post a recipe that may not appeal to all if you do not eat eggs. I am sure some will get into the debate of whether or not egg is vegetarian or not. I saw an interesting statement by a fellow blogger where she says as it is unfertilised it is vegetarian. Even if it is considered non-vegetarian, that is my limit, I cannot go anything beyond an egg. I did post an egg curry recipe sometime back. Although it was great, it was a bit elaborate. Some days I just want to have egg with a gravy so it is not dry. For those days that I crave but have little energy, I prefer to make this version. This version comes handy especially on days when I make masala dosas as the gravy itself serves like a chutney so that is one less dish to bother about. My love for this dish started only after purchasing ‘Double Horse’ brand egg roast masala. It has an ingredient, fennel, that I normally avoid in my masalas but I believe that is what is giving this spice mix its unique and appealing flavour. I believe that the fennel gives a fresh and slightly sweet flavour to the masala. If you do not have this spice mix, I will urge you to use garam masala and add about quarter teaspoon of fennel seed powder. If not you can just stick to good old garam masala. Here is the easy peasy recipe…
3-4 eggs, boiled, shelled and halved
1 onion, finely chopped
1 teaspoon ginger garlic paste (optional)
2-3 tomatoes, finely chopped
1 teaspoon chilly powder
1 teaspoon egg roast masala powder
1 teaspoon mustard seeds
Salt to taste
Heat some oil and add the mustard seeds. Once it crackles, add the onions, ginger garlic paste and asafoetida
Once the onions soften, add the tomatoes, turmeric powder and little salt and cook until tomatoes turn mushy
Add the chilly powder and masala powder and cook until raw smell goes. Add required salt, simmer briefly and take off the flame.
Place the eggs in the onion-tomato mixture and serve!