Boiled eggs are cut into half and served with tomato based gravy and green peas.
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- 4 boiled eggs
- 1 large onion chopped
- 1 tomato chopped
- 1” ginger chopped
- 2 garlic cloves
- 2 green chilies
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 bay leaf
- 5 cloves
- Salt to taste
- ¼ cup cooking oil
- Cilantro leaves chopped for garnishing
- Grind onion, tomato, ginger, garlic and green chili in a mixer to make paste.
- Cut the eggs into half and sprinkle little salt, red chili powder and black pepper on each of them.
- Heat oil in a frying pan on medium heat. Reduce the heat and fry eggs with egg yolk facing the top. Then slowly make the eggs upside down and fry the other side till light golden brown in color
- Remove the fried eggs from pan and keep aside
- Add bay leaves, cloves and fry for 30 sec
- Add onion tomato paste. Fry until oil starts separating
- Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Fry for a 1-2 minutes and then add 3 cups of water to make gravy. Bring the gravy to boil and let it simmer for 5 minute on low heat.
- When the gravy becomes thick, switch off the gas
- Place the fried eggs (with egg yolk facing the top) in a dish and pour this gravy over the eggs
- Garnish with finely chopped coriander leaves. Serve hot.
After adding the eggs, bring water to boil, reduce heat as soon as it starts boiling and simmer for 10 minutes approx. When done, dip the eggs in cold tap water. It will stop the cooking and will make it easier to peel the shell.
Do You Know?
Sometimes, a greenish ring appears around egg yolk in a boiled egg. This is a manifestation of the iron and sulfur compounds in the egg which is formed due to overcooking of egg.
Greenish ring can also be formed due to abundance of iron in the cooking water. Although the green ring does not affect the egg's taste; it harms the quality of the protein. Chilling the egg for a few minutes in cold water until the egg is completely cooled prevents the greenish ‘ring’ from forming on the surface of the yolk.