Egg Masala
Egg masala can be enjoyed with both rotis and rice, offering a flavorful and spicy accompaniment.
Ingredients
- 6 units Egg
- 0.25 teaspoon Turmeric (Less than 1/4th tsp)
- 0.25 teaspoon Red Chilli Powder
- 0.25 teaspoon Salt
- 2 tablespoons Oil
- 0.5 teaspoon Tamarind Pulp
- 1 unit Onion (Big size)
More recipes using Egg
Indian - South Indian
Egg Curry
Enjoy the lip-smacking meal by serving with rice or chapathis.
Indian
Masala Egg Fry
A flavorful and spicy egg fry featuring hard-boiled eggs sautéed with aromatic spices and curry leaves, perfect as a side dish or appetizer.
Indian
Spicy Scrambled Eggs
This is a simple recipe which can be enjoyed as is or a side to some dal and rice.
Indian - Kerala
Egg Chilli Fry
A dry egg roast featuring boiled eggs fried with spices and aromatics, creating a flavorful side dish with a hint of heat.
Instructions
- 1Boil the eggs until hard-boiled. Allow them to cool, then gently remove the shells. Carefully break each egg in half without separating completely, maintaining the appearance of a whole egg. Set aside.
- 2Cut the onion into four pieces and coarsely grind it with turmeric, red chilli powder, and salt. Heat oil in a kadai over medium heat. Add the ground mixture and sauté until the raw aroma dissipates. Add tamarind pulp and continue to sauté for an additional 2 minutes until the masala thickens.
- 3Gently add the boiled eggs to the masala in the kadai. Roll the eggs in the masala to ensure they are evenly coated. Sauté until the masala changes color and adheres well to the eggs.
- 4Remove the egg masala from heat and serve hot. It pairs well with both rotis and rice.
