Talleli Tanti

Instructions

1. 1

   Fry the Eggs

   • Heat 3 tbsp of oil in a wide, non-stick pan over medium-high heat. The oil should be hot to ensure crispy edges.
   • Carefully crack 4 eggs into the pan, ensuring they don't touch. Season with a pinch of salt.
   • Fry for 2-3 minutes until the whites are set and the edges are golden brown and crispy. Keep the yolks runny.
   • Gently remove the fried eggs with a spatula and set them aside on a plate. Repeat the process with the remaining 4 eggs.
2. 2

   Prepare the Masala Base

   • In the same pan, add the remaining 2 tbsp of oil. Heat over medium heat.
   • Add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 6-8 minutes until they become soft and translucent.
   • Stir in the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Tomatoes and Spices

   • Add the finely chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
   • Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and Goda Masala. Mix well.
   • Cook the spices for 1-2 minutes until they become fragrant and you see oil separating from the masala.
   • Add salt and mix.
4. 4

   Simmer the Gravy

   • Pour in 1/2 cup of water and stir to combine everything well, scraping any bits from the bottom of the pan.
   • Bring the mixture to a gentle simmer and let it cook for 2-3 minutes until the gravy thickens to a semi-dry consistency.
5. 5

   Combine and Finish

   • Gently slide the previously fried eggs into the pan with the simmering masala.
   • Carefully spoon some of the masala over the eggs to coat them. Be gentle to avoid breaking the yolks.
   • Let it simmer on low heat for just 1-2 minutes, allowing the eggs to absorb the flavors.
6. 6

   Garnish and Serve

   • Turn off the heat. Garnish generously with freshly chopped coriander leaves.
   • Serve immediately with hot chapatis, bhakri (sorghum flatbread), or steamed rice.