Egg Kanti

Instructions

1. 1

   Boil and prepare the eggs.

   • Place the eggs in a saucepan and cover with cold water by at least an inch.
   • Bring to a rolling boil, then cover the pan, turn off the heat, and let it stand for 10-12 minutes.
   • Drain the hot water and run cold water over the eggs to cool them down.
   • Peel the eggs carefully and cut each one into four quarters. Set aside.
2. 2

   Sauté the aromatics and vegetables.

   • Heat oil in a wide pan or kadai over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
   • Add the sliced onions and sauté for 5-6 minutes until they turn soft and light golden brown.
   • Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they become soft and mushy.
   • Add the cubed capsicum and sauté for 2-3 minutes. It should be slightly tender but still have a crunch.
3. 3

   Add spices and cook the masala.

   • Lower the heat and add the Kashmiri red chili powder, turmeric powder, fennel powder, dry ginger powder, and salt.
   • Stir well and cook the spices for about 1 minute until fragrant.
   • Pour in 1/4 cup of water, mix well, and let the masala simmer for 2-3 minutes until the oil starts to separate at the edges.
4. 4

   Combine with eggs and finish the dish.

   • Gently add the quartered boiled eggs to the pan.
   • Carefully toss everything together to coat the eggs evenly with the masala. Be careful not to break the eggs.
   • Let it cook for 2 minutes, allowing the eggs to absorb the flavors.
   • Sprinkle the garam masala and chopped coriander leaves over the top. Give it a final gentle stir.
5. 5

   Serve hot.