Chettinad Egg Masala

1. 1
   boil · ~12 min

   Boil and peel the eggs.

   Place the eggs in a pot, cover with water, and boil until hard-cooked. Cool, peel, and make 2-3 shallow slits on each egg so the masala coats well.

   TIPSlitting the eggs helps them absorb the gravy and keeps the surface from tasting plain.
2. 2
   prep · ~7 min

   Chop the vegetables and aromatics.

   Slice the onion finely. Chop the tomato, ginger, and garlic, slit the green chilies, and keep the curry leaves and coriander leaves ready.

3. 3
   temper · ~2 min

   Make the Chettinad spice base.

   1.Heat oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add fennel seeds, cumin seeds, black peppercorns, cinnamon, and cloves.

   4.Add curry leaves and let them sizzle for a few seconds.

   TIPKeep the heat moderate so the whole spices bloom without turning bitter.
4. 4
   saute · ~8 min

   Cook the onion mixture.

   1.Add the sliced onion and green chilies.

   2.Cook until the onion turns light golden and soft, about 6-7 minutes.

   3.Add ginger and garlic.

   4.Sauté for 1 minute until the raw smell fades.
5. 5
   saute · ~7 min

   Cook the tomato masala.

   1.Add the chopped tomato and salt.

   2.Cook until the tomato softens and turns pulpy, about 5-6 minutes.

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

   4.Mix well and cook for 1-2 minutes.

   TIPCook the tomatoes down fully for a deeper, thicker gravy with no raw tang.
6. 6
   simmer · ~8 min

   Simmer the eggs in the masala.

   Pour in the water and bring the masala to a gentle simmer. Add the boiled eggs, spoon some masala over them, and cook for 6-8 minutes so the gravy thickens and the eggs take on the spice.

7. 7
   garnish

   Finish with coriander leaves.

8. 8
   serve

   Serve hot with roti, dosa, or rice.

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