Saturday, June 8, 2019

Malvani Egg Masala with Chapati/Roti.


"Malvani Egg Masala" served with chapati/roti ... A delicious spicy egg curry that tastes awesome when served with paratha / naan / panpolo or mildly spiced rice … Yummilicious .... 

** Egg Curry is the most loved dish in my home and I always prepare it at least once in two weeks. I had purchased some Malvani Masala Powder a week back at a place where they sell exclusively only masala powders. I was very eager to try it out, but somehow could not find a recipe to do so, finally I gave in and prepared in my own way and the egg curry turned out really super duper and everybody loved it. This is the first time I am trying out this masala powder and I can’t wait to try out more dishes using this powder. Malvani masala powder is easily available in stores and do see to it that you purchase it the next time if you have not tried it out yet. I will not run into much details about eggs as I have already written reams on my love for eggs. However, I am sharing a common link at the bottom of this recipe for all egg dishes in my Blog, if you are a person or if your family loves eggs like mine, do go through the link and you will find many more dishes to try out and enjoy with your family and friends. Remember Eggs are good for health, specially so in case of growing children, so do make it a habit of adding it in your daily diet. 

** Here is my simple recipe for "Malvani Egg Masala" … My Style …. 

** Ingredients : 
Hard Boiled Eggs : 6-8 depending upon family members. 
Onion / Piyavu / Kanda : 1 large sized finely chopped. 
Malvani Masala Powder : ½ tsp 
Haldi / Turmeric Powder : ¼ tsp 
Curry Leaves / Kadi Patta / Karbevu : 10-12 fresh ones 
Bay Leaves / Tej Patta : 2 
Coriander / Dhania / Kottimbir Leaves : ½ cup finely chopped. 
Salt to taste. 
Butter / Loni : one lemon sized ball. 
Oil : 3-4 tblsp 

** Masala to be Ground 1 : 
Onion / Piyavu / kanda : 1 large sized cut into small pieces. 
Ginger / Alle’ / Adrak : 1 inch cut into pieces. 
Garlic / Losun / Lehsun : 8-10 peeled and finely chopped. 

*** Grind the above to a smooth paste and keep it ready aside, do not add in any water while grinding. 

** Masala to be Ground 2
Tomatoes : 2 large sized chopped to pieces. 
Tamarind : One small marble sized. 

*** Grind the above to a smooth paste and keep it ready aside, do not add in any water while grinding. 

** Masala to be Ground 3 : 
Coconut / Soyi : ½ cup freshly grated. 
Malvani Masala Powder : 3 tblsp 
Kashmiri Chilly Powder : 1 tblsp 
Cashew nut pieces : ½ cup roasted. 
Haldi / Turmeric Powder : ½ tsp 
Coriander / Dhania Powder : 1 tblsp 
Cumin / Jeera Powder : 1 tsp 
Fennel / Badisep / Saunf Powder : ½ tsp 
Garam Masala Powder : ½ tsp 

*** Grind the above ingredients to a smooth thick paste with warm water and keep it ready aside. Do not add in more water, only how much in necessary for grinding. The masala should be thick for further frying. 

** Hard Boil the Eggs, shell them and keep them ready aside after giving some slits on its sides or on top of the hard boiled eggs. For perfect hard boiled eggs method, please go through the link given at the bottom of this recipe if you are a newbie. 

** In a thick bottomed kadai/pan heat about 3-4 tblsp of oil. When hot add in the finely chopped onion and fry till the color changes to light brown. Now add in a pinch of the malvani masala powder and a pinch of haldi powder and immediately add in the prepared and kept aside boiled eggs. Toss the eggs well, for 1-2 minutes on low heat and remove and keep them aside. 

** Now continue preparing the curry in the same kadai/pan by adding in the curry leaves, bay leaves, followed by ground masala no.1 ie onion ginger garlic paste and continue frying till the rawness of the same goes or say for about 4-5 minutes. If you find it drying up too much, you can add in another tablespoon of oil. 

** When the onions are fried well, add in ground masala no.2 ie., the tomatoes and tamarind and continue frying on low heat till the it is well cooked and bubbles appear on top of the surface. Sprinkle some water if necessary and do not let it burn. 

** Finally now add in the ground masala no.3 and mix well. Continue frying for a good 5-8 minutes on low heat. Sprinkle water in between if necessary to avoid the masala getting burnt, you should get a good room full of aroma which means the masala is done. Add in 2-3 cups of water, salt to taste, mix well and bring to a boil on medium heat. 

** When the curry comes to a full boil, lower the heat to minimum and simmer for 5 minutes. Add in the hard boiled eggs prepared and kept aside, finely chopped coriander leaves and further cook on low heat for 10 minutes. Lastly add in butter, remove from fire, cover and keep aside for the flavors to seep in at least for 20-30 minutes before serving. 

** "Malvani Egg Masala" is done and ready to be served.  You can serve the dish topped with some finely sliced fresh onion pieces. I served it with chapati/roti and it was simply awesome, tasted really wonderful. You can also serve it with parathas, naan, panpolo or mildly spiced pulav etc. or any other dish of your choice. This egg curry turned out really way past my expectations and my family and friends all loved it very much, sure to try out more options with this wonderful masala, till then try this one out and enjoy with your family and friends. 

** Note : If you want a spicier dish, you can increase the malvani masala by 1 tsp and Kashmiri Chilly powder also by 1 tsp depending upon your family spice level. But be careful, as you can always add them on later if need be. 

** A Tip for adding on masala powder later on if need be : Never add masala powders at a later stage once the curry is done directly into the curry, the taste does not get enhanced as it is not fried. For the flavors to come out well, always add the powder in oil and then add in to the curry and mix well, this way you get a better flavored curry. 

** For the method of “Perfect Hard Boiled Eggs” … Please follow the link given below …. 

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