Egg Masala (egg curry)

4 eggs, boiled 6 minutes & peeled
1/2 tsp cumin seeds
1 onion, finely chopped
2 cm ginger, pounded
3 cloves garlic, pounded
1 tbls tomato paste
1 tsp garam masala
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric
1/2 tsp chilli powder
2 tomatoes, finely chopped
1 tsp sugar
roti porota to serve, frozen ones from an
Indian grocer are quick to prepare.

Heat 2 tbls oil and sizzle cumin seeds.
Add onion, ginger and garlic – saute until golden.
Add tomato paste and spice powders – stir.
Add tomatoes – stir. Add 2/3 cup water, sugar and salt
– simmer, covered, for 10 minutes.
Serve sauce with soft-boiled eggs and porota.

Inspired by Tomy, dhaba on beach in Varkala – Kerala


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