Egg Masala

1. 1

   Heat oil in a pan and add cinnamon, cardamom and cloves and saute.

2. 2

   Add chopped onions, green chillies and saute until it becomes soft.

3. 3

   If adding tomatoes, add now and saute a little

4. 4

   Now add all the powder varieties, salt, mix well and add coconut milk and reduce the flame

5. 5

   Once the mixture starts boiling, de-shell the boiled eggs and give a cut mark in verticals and add to it.

6. 6

   Just flip the gravy in between occasionally and once it starts thickening switch off the flame.

7. 7

   Garnish with chopped coriander leaves.

8. 8

   Can be taken with Chappatis, naan, dosa, aapam and rice.

9. 9

   Note: If you want very mild flavours, then can skip adding garam masala and can add red chilli powder.

10. 10

    * Don't overmix after adding eggs, or else the eggs will break out.

* Per serving · 4 servings · Values may vary.

No additional tips available.