Egg Masala (Steamed) ...........
This is very old and special Egg Curry made using milk. Milk sometimes when added to the masala and heated gets curdled. This is the very reason why milk is added at end of making the curry and then the curry is steamed in a Idly Steamer or in any other steamers.
For hard boiling Eggs : Take a vessel with 4-5 cups of water. Put in 2 eggs gently into it. The eggs should sink down, if they float on top that means they are not good. Bring the water with the eggs to a boil on high heat. Once the water starts to boil simmer on medium heat for 5-7 minutes.
Remove and pour out the hot water and add in some cold water. Keep it aside. Once cool, tap the eggs on a hard surface gently and break open the shells. The hard boiled eggs are ready to be used. Keep them aside.
Chop 2 medium sized onions finely and keep it aside. Peel and grate 8-10 medium sized garlics and keep aside. Grate one inch of ginger and keep it aside.
For Masala : Grind to a fine paste 4 tblsp of fresh grated coconut with 4-6 red kashmiri chillies and a small marble sized tamarind. Remove and keep aside.
Heat 3 tblsp of oil + 1 tblsp of ghee in a thick bottomed kadai. When hot enough add ½ cup of cashews and fry till light brown in colour, remove and keep aside. In the same kadai add a pinch of haldi powder, then add in the 2 shelled eggs and toss it over with a spatulla, till they turn light yellowish red in color, remove and keep aside.
Now in the same kadai and remaining oil add the chopped onions and fry till light brown in colour, then add in the grated ginger and garlic along with the curry leaves and fry till the onions turn a bit darker. Now lower the heat of the kadai and add the following masala one by one…. 1/2 tsp haldi powder, 1 tsp of jeera powder, 2 tsp coriander powder, 1 tsp of fennel seeds powder (Op) 1 tblsp of garam masala powder, ½ tsp of red chilly powder and fry well, if too dry sprinkle some water. When fried a bit add in the ground masala and mix well, add half cup of water and bring to a boil, Add salt to taste mix well. Remove from heat and let cool to room temperature.
For Steaming : For steaming of this dish you need a Idly steamer / pedavana or you can use the pressure cooker without the vent. You need a stainless steel box with tight lid. When the Gravy is cool enough add about 1-2 glasses of boiled and cooled milk and mix it with the gravy. The gravy should be very thick. You can add water later if necessary but not at this point.
Keep the Idly steamer with the required amount of water and bring to a boil, lower the heat to medium. Put the gravy along with the eggs into the steel box and cover it with the lid tightly. Keep the box in the steamer, be careful at this point, you can wear a gloves to avoid the heat from reaching your hands. Cover the steamer and steam on medium heat for 25-30 minutes.
Remove the lid of the steamer, let the box cool a bit so that you can handle it better, then remove it out, gently remove the lid of the box, the gravy will have become thick and colorful, mix add in boiled water if required to bring to a gravy consistency.
Serve with any dish of your choice, Rice, Pulav, Roti, Kori Roti etc.