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A fiery and aromatic South Indian egg stir-fry from Andhra Pradesh. Hard-boiled eggs are tossed in a spicy onion masala, making it a perfect quick side dish for rice and sambar.
For 4 servings
Prepare the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes to hard-boil. Transfer the eggs to an ice bath to cool, then peel them. Make a few shallow, lengthwise slits on each egg to help them absorb the masala. Set aside.
Sauté the Onions: Heat oil in a wide, heavy-bottomed pan over medium heat. Add the mustard seeds and cumin seeds. Once they begin to splutter (about 30 seconds), add the curry leaves and slit green chilies. Sauté for another 30 seconds until fragrant. Add the finely sliced onions and a pinch of salt. Cook, stirring frequently, for 8-10 minutes until the onions are deeply golden brown. This caramelization is key to the dish's flavor.
Cook the Masala: Add the ginger-garlic paste to the pan and sauté for 1-2 minutes until the raw aroma disappears. Reduce the heat to low, then add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 1 minute until the spices are fragrant, being careful not to burn them.
Fry the Eggs: Add the slit hard-boiled eggs to the pan along with the remaining salt. Gently toss to coat the eggs thoroughly with the onion masala. Continue to cook on low-medium heat for 4-5 minutes, stirring occasionally, allowing the masala to roast and cling to the eggs.
Garnish and Serve: Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the egg fry. Give it a final gentle mix. Let it rest for 5 minutes before serving hot with steamed rice, sambar, rasam, or roti.
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A fiery and aromatic South Indian egg stir-fry from Andhra Pradesh. Hard-boiled eggs are tossed in a spicy onion masala, making it a perfect quick side dish for rice and sambar.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 302.61 calories per serving with 14.82g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
For a richer, milder dish, add 2-3 tablespoons of thick coconut milk at the end and simmer for a minute until it thickens slightly.
Add 1/2 cup of diced bell peppers (capsicum) along with the onions to incorporate more vegetables and add a slight sweetness.
Add 1 teaspoon of fennel seeds (saunf) to the tempering and 1 teaspoon of freshly ground black pepper along with the other spices for a different South Indian flavor profile.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The spices used, particularly chili powder, contain capsaicin which can provide a temporary boost to your metabolism and aid in fat burning.
Turmeric contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects, which helps combat cellular damage in the body.
A single serving of two eggs typically contains between 250-300 calories, primarily depending on the amount of oil used in the preparation.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. To make it healthier, you can reduce the amount of oil and salt used.
Absolutely. To reduce the heat, decrease the amount of red chili powder and either omit the green chilies or remove their seeds before adding them to the pan.
It pairs wonderfully with steamed rice and a simple dal, sambar, or rasam. It also serves as a great side dish for chapatis, rotis, or parathas.
Yes, this dish stores well in the refrigerator for up to 2 days. In fact, the flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.