Sunday, May 22, 2011

Egg Tomato Masala

A thick gravy ideal for rice and chapatis and puris, simple and easy to prepare dish.

6 hard boiled eggs, cleaned and pricked.
2 hard boiled potatoes, half or quartered depending on size (removed the skin onced it is boiled)
6-8 medium sized tomatoes - chopped small
1 big onions
1 cm of ginger - peeled
5 cloves of garlic
1 red chily - sliced
1 cup of cold water
1/2 cup of laaban (laaban is diluted yogurt, if not available use 1/2 cup of yogurt with 1/4 cup of water - it should not be too watery neither thick like yogurt)
1tsp of mustard seeds
1tsp of fenugreek seeds
2tsp of garam masala
1 tsp of red chilly powder
1/2 tsp of tumeric
1/2 tsp of white pepper powder


Method
1.  Heat oil
2.  Once hot,add in mustard seeds and fenugreek seeds, once it starts to pop (make sure not to burnt them as you will end up with a bitter taste), saute in onions till soft.  Add in chilly, ginger and garlic, stir. 
3.  Add in tomatoes, stir well and cooked cover for a few minutes till the tomatoes are soft and mushy.
4.  Add salt to taste, transfer to a blender with 1 cup of water and puree them (watch out as it can be steaming hot)
5.  Return the gravy back to the pan, add in the eggs and potatoes, add in the curry powders, mix well.
6.  Let it come to 1 boil, put on low fire 5 minutes.  Add chopped coriander leaves.
7.  Off the fire and add in the laaban, stir well and serve HOT

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