Seyal Anda with Ladi Pav

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
   • Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
   • Peel the eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help them absorb the gravy. Set aside.
2. 2

   Sauté Aromatics and Build the Masala Base

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the authentic 'Seyal' flavor.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
3. 3

   Cook Tomatoes and Spices

   • Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, stirring and mashing with the back of your spoon, until they break down completely and become soft and pulpy.
   • Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for 1-2 minutes until the spices are aromatic and oil begins to separate from the masala.
4. 4

   Create the Gravy and Simmer

   • Pour in 1 cup of hot water, stirring continuously to combine everything into a cohesive gravy. Bring the mixture to a gentle simmer.
   • Cook for 3-4 minutes, allowing the gravy to thicken to your desired consistency.
5. 5

   Add Eggs and Finish the Dish

   • Gently place the halved hard-boiled eggs into the simmering gravy, with the yolk side facing up to prevent it from crumbling.
   • Spoon some of the hot gravy over the eggs to coat them well.
   • Sprinkle the garam masala over the top. Cover the pan and let it simmer on low heat for 2-3 minutes, allowing the eggs to absorb the flavors.
   • Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.