If you have eggs at home, this is one of the flavorful luscious recipes that you can make for a quick lunch. If you are having some guest coming home, and you wanted to make a quick tasty side dish, this is the one you need to make. :)! I will always have eggs at home, because I don’t eat eggs much, it always stays there, sometimes I like to have them as omlettes or scrambled eggs 😀 But I even stopped that now . Then why do you get them 😀 is the question I get when I buy them! Ok, I buy them always for my face pack and hair pack :D! I made this egg pepper masala long back when some of my friends came for lunch. It was drafted for a long time in my list to post, thought this is the right time to post it because I did not pretty much cook anything for past one week.
I cooked this in a similar manner to the way I prepared pepper chicken fry. The masalas in this egg roast is finger licking good. When my friend used to make pepper chicken fry before years, I used to just taste the masala and would go WOW! 😀 So, I am sure this is very tasty. If you like egg and spicy food then you will love this recipe. I think eggs have no taste as such and you just have to add the flavors to make it tasty. So this is a perfect egg recipe. Eggs are the best friend for bachelor cooking I guess, easy to make it for a side dish. So, if you wanted to make it special with a comfort lunch without much of work and grocery shopping 😉 Then go for this! The main flavor for this recipe is the flavors of pepper corns, coriander seeds and fennel seeds. If you want to reduce spiciness, reduce the pepper quantity or skip the chilli powder. If you make a simple tomato rasam, sambhar, biryani, pulao for this egg fry 🙂 , that’s a complete lunch. Even it tastes great with phulka. You can make the blended masala and store in an air right container, it’s equally good.
- Eggs – 4
- Oil – 2 tbsp
- Hing – a pinch
- Jeera/ cumin seeds – 1 tsp
- Red chilli – 1, broken
- Onion – ¾ cup, very finely chopped
- Garlic – 4, very finely chopped
- Ginger – ½ inch, finely chopped
- Curry leaves – 1 sprig
- Green chilli – 1, small, finely chopped
- Tomato – ¼ cup, finely chopped
- Turmeric powder – ¼ tsp
- Garam Masala – ½ tsp
- Red chilli powder – ½ tsp
- Coconut powder/ Grated coconut – 2 tsp
- Salt – 1 tbsp
Roast & Grind
- Coriander seeds – ½ tbsp
- Whole black pepper – ½ tbsp.
- Fennel seeds – 1 tsp
- Hard boil the eggs by boiling the eggs – Boil water, add a tsp. of salt, add eggs and cook for 10 mins in medium flame. Once done, add them to cold water and set aside for 5 mins, make a small crack using knife or just cracking in nearby object and remove the egg shell carefully. Cut the eggs vertically set aside.
- Meanwhile when the eggs are getting cooked, heat a pan, and fry roast the ingredients under to “roast & grind” until light brown. You will get nice aroma, switch off, allow it to cool and blend into a smooth powder but little coarse. I used my mortar & pestle. So it was perfect.
- Heat oil in a pan; add hing, broken red chilli and jeera and sauté for few seconds. Add chopped onion, curry leaves, chopped ginger, and chopped green chilli, chopped garlic and sauté till onion becomes translucent and golden brown. Add chopped tomatoes and turmeric powder, sauté till its little mushy.
- Add powdered pepper spice powder, garam masala, red chilli powder, coconut powder and fry in medium to slow heat for a minute. Add 3 tbsp of water, salt, add the sliced eggs, cover and cook for 2 mins in medium flame.
- Gently turn the eggs and add another 2 tbsp of water, cover and cook for another 2 mins and switch off when the masala becomes roasted, garnish with coriander leaves and 1 tsp of lime juice.
2. You can replace with ginger garlic instead of chopped ginger garlic if you think it’s a big step to do.
3. Do roast the pepper masala well to remove the rawness smell.
4. Do not overcook eggs as it might become rubbery or hard.