Neer Dosa, Egg Curry and Mint Chutney

Ingredients

• 8 pc Large Egg
• 3 tbsp Vegetable Oil (divided)
• 1 tsp Cumin Seeds
• 2 medium Onion (finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 2 pc Green Chili (slit lengthwise)
• 3 medium Tomato (pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (adjust to taste)
• 1.5 cup Hot Water
• 0.75 tsp Garam Masala
• 1 tsp Kasuri Methi
• 3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes for perfect hard-boiled eggs.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process and make peeling easier.
   • Once cool, peel the eggs. Gently make 2-3 shallow slits on each egg with a knife. This is crucial for them to absorb the gravy's flavor.
2. 2

   Shallow-Fry the Eggs

   • Heat 1 tablespoon of oil in a wide pan or kadai over medium heat.
   • Add a pinch of turmeric powder and red chili powder to the oil. This gives the eggs a beautiful color.
   • Carefully add the slit boiled eggs and sauté for 3-4 minutes, turning gently, until they develop a light golden, slightly blistered skin. This adds a wonderful texture.
   • Remove the eggs from the pan and set them aside.
3. 3

   Prepare the Gravy Base (Masala)

Ingredients

• 1.5 cup Mint Leaves (Packed, tough stems removed)
• 1 cup Cilantro (Packed, including tender stems)
• 2 piece Green Chili (Adjust to spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 tablespoon Roasted Chana Dal (Acts as a thickener)
• 2 tablespoon Lemon Juice (Freshly squeezed)
• 0.75 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Salt (Also known as Kala Namak)
• 0.5 teaspoon Sugar (Optional, to balance flavors)
• 3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)

Instructions

1. 1

   Prepare the Herbs (4 minutes)

   • Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
   • Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
   • For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
   • Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2. 2

   Combine Ingredients in Blender (1 minute)

   • Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3. 3

   Blend to a Smooth Paste (3 minutes)

   • Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
   • If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.