Recipe
Ingredients
- 4 hard boiled eggs
- 5 tbsps normal cooking oil / mustard oil(mustard oil adds taste)
- 2 medium sized onion
- 4 medium sized tomatoes
- 2 green chillies
- 2 tsps garlic paste
- 2 tsps ginger paste
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala
- 1 tsp meat masala (I prefer MDH)
- 1/2 tsp turmeric powder
- Salt to taste
- Chopped fresh coriander leaves to garnish
- 5-6 khadi kalimirch
- 3-4 long spice/long pepper
- 2-3 Tej patta
- 1 lemon
Preparation
- Heat 2 tbsps of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chillies , kali mirch, long spice into a smooth paste. Try not to add water while grinding, if possible.
- Heat the remaining oil in the same pan , put tej patta and add the paste you just made to it when it is hot. Fry for 2-3 minutes.
- Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
- Add meat masala and garam masala to it.
- Now add 2 cups of warm water to this masala and bring to a boil on a medium flame.
- Now take the boiled eggs , deep fry it in oil and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water). You can add slight cream to it , it is optional( it just adds more taste)
- Turn off the fire and garnish with chopped coriander leaves. Add lemon according to you while you eat, it will add to the taste.
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