Egg Masala Fry

1. 1
   prep · ~12 min

   Boil and score the eggs.

   1.Place the eggs in a saucepan and cover with water.

   2.Boil until hard-cooked, about 10-12 minutes.

   3.Cool, peel, and make 2-3 light slits on each egg so the masala coats well.

   TIPLight slits help the spices cling without breaking the eggs.
2. 2
   fry · ~3 min

   Pan-fry the eggs lightly.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add the boiled eggs with a pinch of turmeric powder and a pinch of salt.

   3.Turn gently and fry for 2-3 minutes until lightly blistered in spots.

   4.Remove the eggs to a plate.
3. 3
   temper · ~1 min

   Make the tempering.

   1.Heat the remaining 1 tbsp oil in the same pan.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds and curry leaves and cook for a few seconds.

   4.Add green chili and stir briefly.

   TIPKeep the heat medium so the seeds crackle without burning.
4. 4
   saute · ~7 min

   Cook the onion base.

   1.Add the chopped onion and cook until soft and light golden, 5-6 minutes.

   2.Add ginger and garlic and sauté for 1 minute until the raw smell fades.
5. 5
   saute · ~6 min

   Cook the tomato masala.

   1.Add tomato, red chili powder, coriander powder, black pepper, and the remaining salt.

   2.Mix well and cook until the tomatoes break down and the masala thickens, 4-5 minutes.

   3.Add water to loosen the pan juices and cook 1 minute more.

   TIPCook until the tomatoes lose their raw taste and the masala looks glossy.
6. 6
   saute · ~3 min

   Coat the eggs in the masala.

   1.Return the fried eggs to the pan.

   2.Sprinkle garam masala over the top.

   3.Turn the eggs gently so they are coated on all sides.

   4.Cook for 2-3 minutes until the masala clings well.
7. 7
   garnish

   Finish with coriander leaves.

8. 8
   serve

   Serve hot with roti, paratha, or rice.

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