Spiced Boiled Eggs with Muji Chatin

Instructions

1. 1

   Boil the Eggs: Place the eggs in a single layer in a saucepan. Cover them with cold water by at least one inch. Add 1 tsp of salt. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook for 10-12 minutes for perfect hard-boiled eggs.

2. 2

   Cool and Peel: Immediately transfer the cooked eggs to a bowl of ice-cold water. Let them sit for 5-10 minutes. This stops the cooking process and makes them easier to peel. Once cool, gently crack and peel the shells. Pat the eggs dry.

3. 3

   Prepare the Eggs: Using a small knife, make 2-3 shallow, lengthwise slits on each boiled egg. This is a crucial step that allows the masala to penetrate the egg whites for maximum flavor.

4. 4

   Sauté Aromatics: Heat oil in a wide, non-stick pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

5. 5

   Add Spices: Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, garam masala, and 0.5 tsp of salt. Stir continuously for 30-40 seconds. If the spices begin to stick, add a splash of water (1-2 tbsp) to form a thick paste.

6. 6

   Fry the Eggs: Gently place the slit boiled eggs into the pan. Toss carefully to coat them evenly with the spice masala. Pan-fry for 3-5 minutes, turning occasionally, until the eggs are heated through and have a slightly crisp, golden-brown coating.

7. 7

   Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve immediately as a snack or a side dish with rice and dal.