Andhra Egg Masala

1. 1
   boil · ~12 min

   Boil and peel the eggs.

   Place the eggs in a pan, cover with water, and boil until hard cooked. Cool, peel, and make a few light slits on each egg so the masala coats them better.

   TIPLight slits help the eggs absorb flavor without breaking apart.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds and curry leaves.

   4.Add slit green chilies and cook for 20 seconds.
3. 3
   saute · ~8 min

   Cook the onions and ginger-garlic paste.

   1.Add sliced onions to the pan.

   2.Cook until soft and lightly golden, stirring often.

   3.Add ginger-garlic paste and cook until the raw smell goes away.

   TIPKeep the heat medium so the onions brown evenly and the paste does not catch.
4. 4
   saute · ~8 min

   Cook the tomatoes and spices.

   1.Add chopped tomatoes and salt.

   2.Cook until the tomatoes turn soft and pulpy.

   3.Add turmeric powder, red chili powder, coriander powder, garam masala, and black pepper.

   4.Mix well and cook until the masala looks thick and glossy.
5. 5
   simmer · ~7 min

   Simmer the eggs in the masala.

   Add the boiled eggs and turn gently to coat them in the masala. Pour in water, bring to a gentle simmer, and cook until the gravy thickens slightly and the eggs pick up the spice.

   TIPDo not stir too hard once the eggs go in, or the yolks can crumble into the gravy.
6. 6
   garnish

   Finish with lemon juice and coriander leaves.

   Turn off the heat and stir in lemon juice. Sprinkle coriander leaves over the top.

7. 7
   serve

   Serve hot.

   Serve Andhra Egg Masala hot with rice, roti, dosa, or chapati.

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