Hyderabadi Egg 65

Instructions

1. 1

   Boil, peel, and prepare the eggs.

   • Place 6 eggs in a saucepan and cover with water. Bring to a boil and cook for 10-12 minutes for hard-boiled eggs.
   • Drain the hot water and run cold water over the eggs to stop the cooking process.
   • Once cool enough to handle, peel the eggs and gently cut them into quarters. Set aside.
2. 2

   Prepare the batter for frying.

   • In a mixing bowl, combine 3 tbsp maida, 3 tbsp corn flour, 1 tsp ginger garlic paste, 1 tsp red chili powder, turmeric powder, garam masala, and 0.5 tsp salt.
   • Add 2 tbsp of curd and mix well.
   • Gradually add 2-3 tbsp of water, mixing continuously to form a thick, smooth, lump-free batter that can coat the back of a spoon.
3. 3

   Fry the coated eggs until golden and crisp.

   • Heat 2 cups of oil in a kadai or deep pan over medium-high heat.
   • Gently dip each egg quarter into the batter, ensuring it's fully coated, and carefully drop it into the hot oil.
   • Fry in batches to avoid overcrowding the pan. Cook for 3-4 minutes, turning occasionally, until the coating is golden brown and crispy.
   • Use a slotted spoon to remove the fried eggs and drain them on a plate lined with paper towels.
4. 4

   Make the tempering sauce.

   • Heat 2 tbsp of oil in a separate pan or wok over medium heat.
   • Add the cumin seeds and let them splutter for about 30 seconds.
   • Add the chopped onion, slit green chilies, and curry leaves. Sauté for 2-3 minutes until the onions turn translucent.
   • Add the remaining 1 tsp of ginger garlic paste and diced capsicum. Cook for another 2 minutes until the raw smell disappears.
5. 5

   Finish the sauce and toss the eggs.

   • Reduce the heat to low. Add the remaining 0.5 tsp red chili powder and stir for 10 seconds.
   • Add the remaining 3 tbsp of well-whisked curd and 0.25 tsp salt. Stir continuously for 1 minute until the sauce thickens slightly. Do not overcook, as the yogurt might split.
   • Add the fried egg pieces to the pan. Toss gently to coat them evenly with the sauce.
   • Turn off the heat. Squeeze fresh lemon juice over the top and toss one last time.
6. 6

   Garnish with fresh coriander leaves and serve immediately while hot and crispy.