Rice Bhakri, Egg Rassaa and Onion Salad

Ingredients

• 8 whole Eggs
• 1 medium Onion (thinly sliced)
• 0.25 cup Dry Coconut (grated)
• 1 inch Ginger
• 6 cloves Garlic
• 2 medium Tomatoes (pureed)
• 3 tbsp Vegetable Oil (divided)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Goda Masala
• 1.25 tsp Salt (adjust to taste)
• 2 cup Water (for gravy)
• 3 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs

   • Place 8 eggs in a saucepan, 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.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water until cool.
   • Peel the eggs carefully and make 2-3 shallow vertical slits on each one with a knife. This helps them absorb the gravy's flavor. Set aside.
2. 2

   Make the Masala Paste (Vatan)

   • Heat 1 tablespoon of oil in a pan over medium heat.
   • Add the thinly sliced onion and sauté for 6-8 minutes until it turns a deep golden brown.
   • Add the ginger, garlic, and grated dry coconut. Roast for another 2-3 minutes, stirring continuously, until the coconut is fragrant and lightly browned. Be careful not to burn it.
   • Remove the mixture from the heat and allow it to cool down completely.
   • Transfer the cooled mixture to a grinder or blender. Add 2-3 tablespoons of water and blend into a smooth, thick paste. Set this 'vatan' aside.
3. 3

Ingredients

• 2 medium Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and Dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.