Ragi Dosa, Peanut Chutney and Egg Bhurji

Ingredients

• 1 cup Raw Peanuts (Skin-on or skinless both work)
• 4 pcs Dried Red Chillies (Adjust to taste. Use Byadgi for color or Guntur for heat.)
• 3 pcs Garlic Cloves (Medium-sized)
• 1 tsp Tamarind Paste (Or use pulp from a small marble-sized piece of tamarind)
• 0.75 tsp Salt (Adjust to taste)
• 0.75 cup Water (For grinding, adjust for desired consistency)
• 1 tbsp Vegetable Oil (Any neutral oil will work)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (Split and skinned black gram)
• 10 pcs Curry Leaves (Fresh is recommended)
• 0.25 tsp Hing (Asafoetida powder)

Instructions

1. 1

   Roast Peanuts and Aromatics

   • Heat a heavy-bottomed pan over medium-low heat. Add the raw peanuts and dry roast, stirring continuously for 5-7 minutes until they become aromatic, lightly golden, and you hear a popping sound.
   • Add the dried red chillies and garlic cloves to the pan. Continue to roast for another 1-2 minutes until the chillies are crisp and the garlic is fragrant. Be careful not to burn them.
   • Turn off the heat and transfer the mixture to a plate to cool down completely. This is crucial to prevent overcooking and to get a smooth grind.
2. 2

   Grind the Chutney

   • Once cooled, transfer the roasted peanut mixture to a high-speed blender or grinder jar.
   • Add the tamarind paste, salt, and about 1/2 cup of water.
   • Blend until you get a smooth paste, scraping down the sides of the jar as needed to ensure everything is incorporated.
   • Add the remaining 1/4 cup of water, or more, tablespoon by tablespoon, until you reach your desired consistency. The chutney should be thick but pourable.
   • Transfer the ground chutney to a serving bowl.
3. 3

Ingredients

• 8 pcs eggs (large)
• 2 tbsp vegetable oil
• 2 pcs onion (medium, finely chopped)
• 2 pcs tomato (medium, finely chopped)
• 2 pcs green chili (finely chopped)
• 1 inch ginger (grated)
• 4 pcs garlic (cloves, minced)
• 0.5 tsp turmeric powder
• 0.75 tsp red chili powder (adjust to taste)
• 0.5 tsp garam masala
• 1 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Lightly whisk the eggs in a bowl with a pinch of salt and set aside. This helps them cook evenly.

2. 2

   Sauté the aromatics

   • Heat oil in a non-stick pan or skillet over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw smell disappears.
3. 3

   Cook the base masala

   • Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
   • Add the turmeric powder, red chili powder, and salt. Mix well and cook the masala for 1-2 minutes until the oil starts to separate from the mixture.
4. 4

   Scramble the eggs

   • Reduce the heat to low and pour the whisked eggs into the pan.
   • Let the eggs sit for about 30 seconds without stirring to let the bottom set slightly.