Tawa Egg Fry

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, reduce the heat to a simmer and cook for 10 minutes for perfect hard-boiled eggs.
   • Immediately transfer the eggs to an ice bath for 5 minutes. This stops the cooking process and makes them easier to peel.
   • Peel the eggs and carefully slice them in half lengthwise. Set aside.
2. 2

   Sauté the Aromatics

   • Heat oil in a tawa or a wide non-stick pan over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds.
   • Allow the seeds to splutter for about 30 seconds, then add the curry leaves and slit green chilies. Be careful as they may pop.
   • Add the finely chopped onions and sauté for 4-5 minutes until they turn soft and golden brown.
   • Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
3. 3

   Cook the Masala Base

   • Add the finely chopped tomatoes and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down and become mushy.
   • In a small bowl, mix the turmeric powder, red chili powder, and coriander powder with 2 tablespoons of water to form a smooth paste.
   • Lower the heat, add the spice paste to the pan, and mix well. Cook for 2-3 minutes until the masala thickens and you see oil separating at the edges.
4. 4

   Fry the Eggs

   • Gently place the boiled egg halves on the tawa, yolk-side down, directly onto the masala.
   • Allow them to fry for 1-2 minutes without moving, so the yolk gets a slightly crisp, flavorful coating.
   • Carefully flip the egg halves. Use a spoon to gently coat the white part of the eggs with the surrounding masala.
   • Cook for another 1-2 minutes, ensuring the masala coats the eggs well.
5. 5

   Garnish and Serve

   • Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the eggs.
   • Drizzle the fresh lemon juice on top for a tangy finish.
   • Gently toss one last time to combine. Serve hot immediately with roti, paratha, or as a side with rice and dal.