Tawa Egg Masala Fry

Name: Tawa Egg Masala Fry
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs egg (hard-boiled, peeled, lightly scored); 2 tbsp oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 tsp ginger-garlic paste; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt; 3 tbsp water (to loosen the masala slightly); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(95)

TASTE SCORE

9/10

Boiled eggs are lightly scored and pan-fried on a tawa with onions, tomatoes, and everyday spices until coated in a thick masala. It is spicy, savory, and great as a quick side with roti, paratha, or rice.

PREP

12m

COOK

20m

SERVES

1 PIECE

175 cal

SERVINGS

METHOD · 7 STEPS

prep · ~12 min
Boil, peel, and score the eggs.
Boil the eggs until hard-boiled, then cool, peel, and make a few light slits on each egg so the masala can coat them better.
TIPDo not cut too deep or the eggs may break while frying.
fry · ~3 min
Lightly fry the eggs.
Heat 1 tbsp oil on a tawa or wide pan over medium heat. Add the boiled eggs with a pinch of turmeric powder and black pepper, and fry gently for 2 to 3 minutes, turning to lightly color the surface. Remove to a plate.
saute · ~8 min
Cook the onion masala.
1.Heat the remaining 1 tbsp oil on the same tawa over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion and green chili, then cook until the onion turns light golden, 5 to 6 minutes.
4.Add ginger-garlic paste and sauté for 1 minute until the raw smell goes.
TIPKeep the heat medium so the onions brown evenly without burning.
saute · ~7 min
Add tomatoes and spices.
1.Add tomato and salt, then cook until soft and pulpy, 4 to 5 minutes.
2.Add red chili powder, coriander powder, the remaining turmeric powder, and garam masala.
3.Mix well and cook for 1 to 2 minutes until the masala looks thick and glossy.
4.Sprinkle in the water and stir to make a coating masala.
assemble · ~3 min
Coat the eggs in the masala.
Return the fried eggs to the tawa and roll them gently in the masala until well coated. Cook for 2 to 3 minutes, turning once or twice so the masala clings to the eggs.
garnish · ~1 min
Finish with lemon juice and coriander leaves.
serve
Serve hot from the tawa.
Serve Tawa Egg Masala Fry hot with roti, paratha, or rice as a spicy side dish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the boiled eggs dry before frying so they blister lightly instead of sputtering in the oil.
2
Keep the slits shallow; deep cuts make the whites split and crumble when you turn the eggs.
3
Cook the onions to light golden, not dark brown, so the masala stays sweet-savory rather than bitter.
4
Wait until the tomatoes turn pulpy and the oil looks glossy before adding water, or the masala will taste raw.
5
Use a wide tawa or pan so the eggs can roll in the masala without breaking.
6
Add the lemon juice only after switching off the heat to keep its fresh tang bright.
7
If making ahead, store the masala and eggs together and reheat gently on a tawa so the coating tightens again.