Egg curry masala
Cooking Instructions
- 1
In a saucepan over medium heat, toast the gram flouer (chickpea flour) until golden brown and set a side.
- 2
Sprinkle the peeled boiled eggs with salt, turmeric, and chili powder, then fry them in the oil over medium heat and transfer to a bowl.
- 3
In the same saucepan combine the cumin seeds, coriander seeds and curry leaves. Roast over medium heat until they start release their aroma.
- 4
Add the onion, stir until it's golden brown.Combine the green chillies, garlic paste, ginger paste, and mix all together, then add the powder spices.
- 5
Add the tomato juice and reduce the heat to low, let simmer until the water evaporates.
- 6
Add the roasted gram flour, half cup of water, the eggs, a sprinkle of gram masala, chopped coriander leaves and salt. Cook over low heat until it's done.
- 7
Place in a serving dish, garnished with chopped coriander leaves.
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