Egg tawa fry, am hearing this for the first time. Amma always
used to make eggs with onion-tomato curry. And that curry can be used as a side
dish for idli-dosa and even for rice. This tawa fry don’t need any onions or
tomato or any other things. Just the masalas goes along with the hard boiled
eggs. When ur really in a hurry to make a hot and spicy dish, definitely you
can opt for this. I learned it from TH, his granny used to make this for him it
seems and he suddenly remembered that and he badly wanted to taste it now. So, this is his recipe which I tried and tasted and certified to be good. He just loves this along-side
with rasam and steamed rice.
Check out how to make Egg podimas and also Egg Masala Podimas
Ingredients
Hard boiled Eggs – 5nos
2tsp chilli powder
3tsp coriander powder
1tsp turmeric powder
½ tsp garam masala
1tbsp edible oil
1tsp mustard (optional)
Salt (to taste)
How to make it
- Heat water in a sauce pan to rolling boil and slowly add the eggs. Cook for about 5-7mins in high flame and allow it to cool down completely. Slowly remove the shell and slice the eggs to two. Set aside.
- In a pan/tawa heat oil and splutter mustard (if using) and simmer the stove to minimum low flame.
- Then add the masalas one by one to the oil and mix gently. Add salt even.
- Raise the temperature to low-medium and keep stirring. Take care not to burn the masalas.
- Once the raw smell leaves and when the oil starts to ooze out, add the sliced eggs.
- Roast the eggs with the masala till it’s done.
- Serve hot.
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