Boiled Egg Fry

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
   • Once boiling, reduce the heat to a simmer and cook for 10-12 minutes for perfect hard-boiled eggs.
   • Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process and make peeling easier.
   • Once cool enough to handle, peel the eggs. Gently make 2-3 shallow slits on each egg with a knife. This is crucial for the masala to penetrate and flavor the eggs.
2. 2

   Prepare the Tempering (Tadka)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and wait for them to splutter, which should take about 30 seconds.
   • Add the urad dal and curry leaves. Sauté for about 30-45 seconds until the dal turns a light golden brown and the curry leaves are crisp.
3. 3

   Sauté Aromatics and Build the Masala Base

   • Add the finely chopped onions to the pan and sauté for 5-7 minutes, stirring occasionally, until they turn soft and golden brown. This step is key for the flavor base.
   • Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and salt. Cook for 4-5 minutes, mashing the tomatoes with your spoon, until they become soft and pulpy.
   • Stir in the spice powders: turmeric, red chili powder, and coriander powder. Cook for 1-2 minutes, stirring continuously, until the spices are fragrant and well-combined.
4. 4

   Cook the Masala and Fry the Eggs

   • Pour in 1/4 cup of water, stir everything together, and bring to a simmer. Cover the pan and let the masala cook for 3-4 minutes until the oil begins to separate from the edges.
   • Gently place the slit boiled eggs into the pan.
   • Carefully toss the eggs to coat them evenly with the thick masala. Be gentle to avoid breaking them.
   • Allow the eggs to fry in the masala for 2-3 minutes, letting them absorb all the flavors.
5. 5

   Garnish and Serve

   • Sprinkle the garam masala over the eggs and give it one final, gentle mix.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot as a side dish with rice, roti, or sambar.