Seasoned Onion Egg Masala.

"Seasoned Onion Egg Masala" ... Just tried out a egg curry by adding on ingredients randomly and giving it a onion seasoning and also giving it a name myself ... tastes great with both roti or pulav, though in my home we relished it with Red Boiled Rice / Ukda Rice and it tasted great ... Eggilicious .... 

** Today, I will not write much about Egg or my fascination for preparing different types of egg curries, sometimes with minute differences in each curry. To on lookers it may look, read or sound same, but the difference sometimes lies in the way the dish is assembled, prepared or fried or even ground. Though majorly the ingredients remain almost same, after all how much more ingredients can there be, Isnt it so?? But the variation or taste gets enhanced in the way it is prepared as I mentioned. This dish I prepared by addition of ingredients randomly, but I did jot down the same on a paper, lest I forget, just in case I wanted to blog this recipe. Wondering why I have written this, I am sure you will. Frankly, I just wanted to cook the egg curry on usual pattern as I was in a hurry for an appointment and I was getting late. I never expected the randomly prepared curry to turn out so well. I just finished it off, covered and kept it aside along with the red boiled rice, I had already cooked, cleaned my platform, went for a bath and went out for that appointment without thinking much of the curry. After returning home, when I opened my door, I was spellbound at the awesome aroma spread throughout my small one bedroom flat, that for a minute I got worried, if I had forgotten and left the curry on the gas and gone out. I ran into the kitchen to check and heaved a sigh of relief seeing that it was not the case, but the aroma was stronger now and my tummy began to rumble. My hubby who came in just then, came into the kitchen too and said, wow lovely aroma, let’s eat, I am hungry. I opened the lid and the thickened texture of the curry after resting for a few hours, left me totally zapped, I took a spoonful and put it in my mouth and Ummmmhh !!! I just could not resist another few. Now poor hubby had to wait for a good 20 minutes, yeah, you got it right, I said, I need to click the snap of this curry so that I can Blog it. You see, I had not done it, not giving much thought about posting it as it was randomly done, but trust me it went far beyond my expectations. Well, let’s move on to the recipe, without wasting more time …. 

** Here is my method of preparing ""Seasoned Onion Egg Masala" … My Style … 

** Ingredients : 

Hard Boiled Eggs : 4 shelled 

Onion / Piyavu / Kanda : 1 large sized or 2 medium sized 

Ginger / Alle’ / Adrak : ¼ inch piece 

Garlic / Losun / Lehsun : 5-6 skinned 

Tomatoes : 1 large sized cut into pieces. 

Coconut : ½ - ¾ cup freshly grated 

Roasted Cashew Nuts : handful (optional) I have added them. 

Coriander Leaves / Dhania / Kothimbir Leaves : handful finely chopped. 

Butter / Loni : one small lemon sized 

Oil : 1 tblsp 

Ghee / Toop : 1 tblsp 

Salt to taste 

** Masala Powders : 

Coriander / Dhania / Kothimbir Powder : 1 tsp 

Cumin / Jeera Powder : ½ tsp 

Kashmiri Red Chilly Powder : 2 tblsp 

Garam Masala Powder : ½ tsp 

Fennel / Badisep / Saunf Powder : ¼ tsp 

** For Tempering : 

Oil : 3-4 tblsp 

Onion / Piyavu / Pyaz / Kanda : 3 medium sized finely chopped. 

Kashmiri Red Chilly Powder : 1 tblsp 

Curry Leaves / Kadipatta / Karbev : a few 

** Hard Boil the eggs, shell them and give them an slits lengthwise, just markings of about 1/8 inch depth, without cutting them. Keep them ready aside. 

** Peel off the skin of onion, roughly chop it and grind them to a fine paste in mixer grinder, remove and keep this aside. 

** In the same mixer add in the finely chopped ginger and garlic and grind them also to a fine consistency. Remove and keep this separately aside. 

** In the same grinder add in the grated coconut along with the powders, tomato cut into pieces and cashew nut (roasted a little bit on hot tava) and grind to a very smooth paste. Remove and keep it aside. 

** Heat ghee + oil in a thick bottomed, when hot, lower the heat to medium and add in the ginger+garlic paste and fry for two minutes, then add in the onion paste and continue to fry till the raw smell is gone or the same leaves the sides and turns slightly in color. 

** Note : If you find that the above paste is getting burnt while frying you can add in a tablespoon or two of oil and continue frying or if for health reasons you do not want to do so, you can sprinkle some water and continue to do so. Best to cook on non-stick cookware to cut down on oil. 

** Once the onion has been fried well and you get a lovely aroma add in the Coconut+tomato+masala powders+cashew nut paste and continue frying for another 3-4 minutes. Now add in 2 cups of water, salt to taste, mix well and bring to a boil, then simmer for 5 minutes. 

** Tempering : Meanwhile bring the oil to smoking point in another kadai for tempering, when hot lower the heat and add in eggs kept ready and toss for half a minute remove and keep it aside to be added on later. This is an optional step of frying eggs a little bit and you can skip the same too if you do not like. Some fry it for more time till there is a browned charred look to it, you can do the same too if you like, I just tossed it for a few seconds and removed it. 

** Now add the finely chopped onions into the same oil and fry on medium heat until they are evenly browned. Keep stirring the onions once they turn light brown to prevent them from being burnt at sides, this way they will get evenly dark browned, lower the heat immediately and add in the curry leaves and the kashmiri red chilly powder, stir for a second and pour immediately into the simmering curry and mix well. Addition of chilly powder to oil, imparts lovely color to the curry. 

** Once the curry has further simmered well for 5-7 minutes on low heat after adding on the tempering add in the slightly fried eggs, butter (loni) and mix well. The egg curry is now done, remove from fire, garnish with finely chopped coriander leaves, and keep it aside covered for at least 30 minutes to settle before you serve. The curry tastes best when allowed to rest for a good 2-3 hours and then heated and served. 

** "Seasoned Onion Egg Masala" is done and ready to be served. Serve it hot with any side dish of your choice, though it goes well with mildly spiced pulav, ghee rice, roti, paratha, naan or bread. I served it with red boiled rice as the curry was heavy in calories and I wanted to keep the rest part of the lunch simple. However, it tasted great with boiled rice, you can serve with any dish of your choice. Enjoy this rich flavored tempered onion egg masala with your family and friends. I am sure they will love this curry very much, so will you and your family. 

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