"Malvani Kasoori Methi Egg Masala" ... delicious~tasty egg masala that tastes great when served with pulav, biryani, naan, parathas, roti, panpolo, bread, Mumbai pav etc. ... Yummilicious ....
** Egg Curry as I have said often is the most loved dish in my home and I always prepare it at least once in two weeks. This time round just like last time I have prepared it using the ready made Malvani Masala Powder purchased a few weeks back. This is an easier and faster to prepare recipe wherein I have used Kasoori Methi / Dried Fenugreek leaves, which imparts a lovely aroma and taste of its own. In all a delicious dish that goes well when served with pulav, biryani, naan, parathas, roti, panpolo, bread, Mumbai pav etc or any dish of your choice. Without running into more details let’s just move on to the recipe. Once again 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 preparation of "Malvani Kasoori Methi Egg Masala" … My Style ….
** Ingredients :
Hard Boiled Eggs : 4-6 depending upon family members.
Onion / Piyavu / Kanda : 1 large sized finely sliced lengthwise.
Kasoori Methi / Dried Fenugreek Leaves : ½ cup picked and cleaned.
Curry Leaves / Kadi Patta / Karbevu : 10-12 fresh ones
Coriander / Dhania / Kottimbir Leaves : a handful 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 :
Coconut / Soyi : ½ cup freshly grated.
Malvani Masala Powder : 3 tblsp
Goda Masala Powder : 1 tblsp
Turmeric / Haldi Powder : ¼ tsp
Tamarind / Chinchama / Imly : one small marble sized ball.
*** 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 sliced onion and fry till the color changes to light brown. Add in the curry leaves and fry for a few minutes and then add in the ground onion masala no.1 and continue frying till the onion-ginger-garlic is well done and the rawness of the same is no more, say about 4-5 minutes. You can sprinkle some water if need be.
** Now add in the picked and cleaned kasoori methi leaves, mix well, and fry on low heat for a few minutes. Cover and let cook for 3-4 minutes, mixing well in between to avoid the masala being burnt. If you find it drying up too much, you can add in another tablespoon of oil if need be or sprinkle some water too.
** Finally add in the ground coconut masala no.2 and mix well. Fry it for a few minutes and then add in the prepared and kept hard boiled eggs, 2 cups of water, salt to taste and cook on medium heat till you see bubbles appear on top of the surface. Now, cover with a tight lid and let simmer on minimum heat for 5-10 minutes. Check in between and mix well, to avoid the curry getting burnt.
** Lastly add in the dollop of butter and also the finely chopped coriander leaves. Remove from fire and keep it aside covered for the flavors to seep in at least for 20-30 minutes before serving. The curry thickens into a beautiful thick textured one, if two thick you can add half a cup of boiled water, mix well and then serve. But this curry tastes best when served thick in texture, so my suggestion is not to thin it out.
** "Malvani Kasoori Methi Egg Masala" is done and ready to be served. I served it thick textured with chapati/roti and it was simply awesome, tasted really wonderful and really took my family and friends by surprise. Well, me too, as I did not expect this fast recipe to turn out awesome. You can serve it with parathas, naan, panpolo or mildly spiced pulav etc. or any other dish of your choice. Do try it out and enjoy with your family and friends, I am sure they will love it.
** Note : If you want a spicier dish, you can increase the malvani masala powder by 1 tsp or you can also add in 1 tsp of Kashmiri Chilly powder while grinding the masala, depending upon your family choice of spice level. But do 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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