Egg Dip

1. 1
   boil · ~10 min

   Boil and crumble the eggs.

   1.Place eggs in a saucepan, cover with water, and bring to a rolling boil.

   2.Boil for 8 minutes, then drain and transfer to cold water.

   3.Peel the eggs and crumble them roughly with your fingers. Set aside.
2. 2
   temper · ~2 min

   Temper the oil with dried red chilies.

   1.Heat mustard oil in a kadai or pan over medium heat until it reaches its smoking point.

   2.Lower the heat, add broken dried red chilies, and let them sizzle for 15 seconds.

   TIPLetting mustard oil smoke first removes its raw pungency and gives the dish its characteristic flavor.
3. 3
   saute · ~9 min

   Sauté the aromatics and tomatoes.

   1.Add chopped garlic and sauté until light golden (30 seconds).

   2.Add chopped onions and cook until soft and translucent (4-5 minutes).

   3.Stir in chopped tomatoes and green chilies. Cook until tomatoes turn soft and mushy (3-4 minutes).
4. 4
   saute · ~3 min

   Bloom the spices and combine with eggs.

   1.Add turmeric powder and red chili powder. Sauté for 20 seconds until fragrant.

   2.Add the crumbled eggs and salt. Mix gently to coat the eggs with the masala.

   3.Splash in 3 tablespoons of water, stir, and let it cook for 2 minutes so the flavors meld.

   TIPThe water helps the dry spices coat the eggs evenly and creates a slightly moist, cohesive mash.
5. 5
   garnish · ~1 min

   Finish with fresh coriander and serve.

   1.Turn off the heat and sprinkle chopped coriander leaves over the top.

   2.Serve immediately in a katori with steamed rice or hot parathas.

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