Egg Fry with Coriander Mint Chutney

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
   • Drain the hot water and immediately run cold water over the eggs or place them in an ice bath to stop the cooking process.
   • Once cool enough to handle, carefully peel the eggs and slice them in half lengthwise. Set aside.
2. 2

   Prepare the Masala Base

   • Heat oil in a wide, non-stick pan or skillet over medium heat.
   • Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
   • Add the curry leaves and sauté for a few seconds until they become fragrant and crisp.
   • Add the finely chopped onion and cook, stirring occasionally, until it turns soft and golden brown, about 5-6 minutes.
3. 3

   Sauté the Spices

   • Add the ginger-garlic paste to the pan and sauté for about 1 minute until the raw aroma disappears.
   • Reduce the heat to low to prevent the spices from burning. Add the turmeric powder, red chili powder, coriander powder, and black pepper powder.
   • Stir continuously for 30-40 seconds until the spices are fragrant. If the mixture looks too dry, add a splash of water.
4. 4

   Fry the Eggs

   • Gently place the hard-boiled egg halves, cut-side down, into the masala in the pan.
   • Sprinkle the salt evenly over the eggs and the masala.
   • Allow the eggs to fry without moving them for 2-3 minutes on medium-low heat. This helps the masala to form a delicious crust on the eggs.
   • Using a spatula, carefully flip the egg halves and cook for another 1-2 minutes on the other side.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish generously with freshly chopped coriander leaves.
   • Serve the Egg Fry hot as a side dish with steamed rice, sambar, rasam, or roti.