"Malvani Badami Egg Masala" served with Urad- Rice Khotto (Idly) ... oh yes, khottos/ Idlies do taste great with non-veg dishes and in my home today's combo is a unique malvani badami egg masala, my own concoction curry which we relished with steaming hot khottos ... Yummilicious ...
** Egg Curry is the most loved dish in my home and I have always mentioned that I never tire of preparing egg curry at least once in two weeks. 2 years back when I purchased Malvani Masala Powder I never thought I would love it so much that it would be a must in my home to be replaced the minute it gets over. Frankly I have knowledge of the ingredients that are included in the masala powder as I purchase it from stores and mostly all stores sell them, so for these malvani dishes you will have to purchase them and use the same.
** I will not run into more details, but move straight into preparation of the curry. This time I have cut short the preparation and just prepared the masala grinding all together and then frying it out, it not only saved time but also turned out very tasty and we really enjoyed the idlies dunked in the gravy very much, off course you can relish them with roti, parathas, pulav or biryani too. If you do not eat eggs too you can try out the dish and add on paneer or soya chunks to it and it tastes equally good, so do try out and give me a feedback.
** Here is my very own simple recipe for "Malvani Badami Egg Masala" ... My Style ...
** Hard boil about 4-6 Eggs/ Andey/ Motto or the required number. Let cool, remove the outer skin and keep them ready aside, you can make a few insertion marks lengthwise too.
** Wash and soak about 12-15 badam/ almonds in hot water. Keep it covered aside for 10 minutes or till the outer skin loosens and you can peel it off.
** Peel off, drain, chop and put almonds into a mixer grinder and grind to a very smooth paste with little bit of water and keep it aside ready.
** In a pan add in 2-3 tblsp oil/ tel, when hot add in 1 cup of desiccated coconut/ khobre/ dried coconut gratings and fry till light brown, remove and keep it aside. If not available you can use fresh coconut gratings too, it will just take a little bit more time for frying.
** Now add in to the above, 2 tblsp of malvani masala powder, 1 tblsp of coriander (dhania/ kothimbir) powder, 1 tsp jeera (cumin) powder and 1 tsp of goda masala or garam masala and continue to fry for a few minutes.
** Add the above fried ingredients into mixer grinder along with 1 inch piece of ginger (adrak/ alle') cut into pieces and 8-10 garlic (lonsun) cloves peeled and chopped. Add in a small marble sized tamarind (chinchama/ imly) and grind all together to a very smooth paste. Remove and keep it ready aside.
** Peel off the skin of 2 large sized onions (piyavu/ kanda). Cut one into fine lengthwise slices and the other into small sized cubes, keep it aside ready. Also cut into fine pieces about 2 large sized tomatoes and keep them also ready aside separately.
** Heat 3 tblsp of oil/ tel, when hot lower the heat to medium and add in the sliced lengthwise onion and fry till they turn slightly brownish. Now add in the onions cut into small pieces along with 10-12 curry leaves (kadipatta/ karbevu) and further fry for 5 minutes.
** Now add in 1 tsp of Kashmiri red chilly powder (mirsange pitti) and 1 tsp of malvani masala powder and fry for a second or two. Add in the ground masala ingredients kept aside and mix well. Fry on low heat for 5-10 minutes sprinkling water in between if necessary.
** Add in the finely chopped tomatoes and mix well. Now add salt (namak/ meeta) to taste and 2 cups of hot water, mix well and bring to a boil, stirring often on medium to high heat. Once it boil, lower the heat to minimum, cover and cook for about 10 minutes.
** Add in the ground almond paste, half cup of finely chopped coriander leaves (dhania/ kottambari pallo) and mix well. Add either 2 tblsp of fresh homemade ghee/ toopa or butter/ loni and give it a good mix. Once again cover with a lid and cook on low heat.
** Do check out the curry in between and keep stirring lightly to avoid it get burnt at the bottom. The curry will thicken, so if needed you can add in some more water to get the desired gravy consistency that you prefer.
** Add in the prepared and kept aside boiled eggs and mix well. After a few minutes remove the curry from fire and keep it aside covered for 10-15 minutes for the flavors to get seeped in well and also for the curry to get settled. You can check out the consistency of the curry and add hot water if necessary while serving.
** "Malvani Badami Egg Masala” is done and ready to be served with any side dish of your or your family's choice. I served it with khotto/ Idly as in my home we love the combo of Idly with non veg. dishes and it was simply awesome, tasted really wonderful and yummy.
** You can also serve it with parathas, naan, panpolo or mildly spiced pulav, even biryani etc. or any other dish of your choice. This egg curry though I hustled up all together without individual roasting turned out really way past my expectations.
** A very easy to prepare egg curry which my family and friends loved very much, so it is sure to be loved in your home too. I have kept the curry medium spiced, you may increase the spice level by increasing a little bit of both chilly powder and malvani masala powder too.
** 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 by directly adding 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 hot 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 ….
** Sharing a common link below to “Egg Recipes” in the Blog, you can check through the link were in you find them all in a row and you can choose on that which you would like to prepare …..
** Sharing a common link below to “Khotto/ Idly” in the Blog, along with the one which is shown in picture too, you can check through the link were in you find them all in a row and you can choose on that which you would like to prepare …..
https://gayathrifoodbytes.blogspot.com/search?q=Idlyhttp://gayathrifoodbytes.blogspot.com/2015/05/khotto-idli-batter-steamed-in-jack.html#more
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