Egg Masala by Chef. Gayatri S

Egg Masala by Chef.Gayatri S

Heat oil in a heavy-based pan. Once hot, add a pinch of stone flower (dagad phool) and a few strands of Marathi moggu for their floral, resinous lift. Toss in a handful of fresh curry leaves and a teaspoon of cumin seeds until they sputter and smell fragrant.

Stir in a tablespoon of ginger–garlic paste and then add one large onion, finely sliced. Sauté on medium heat until the onion is soft and beginning to caramelise. Add two ripe tomatoes, chopped, and cook them down until the mixture is thick and the oil starts to separate.

Sprinkle in freshly ground black pepper, a pinch of turmeric, and chilli powder to taste. Add a small spoonful of Amma’s sambar masala for a warm, layered spice note, and half a teaspoon of jaggery to balance the tang and heat. Cook the masala a little longer so the jaggery melts in and the flavours marry.

Gently nestle in boiled eggs, turning to coat them in the sauce and warm through. Stir in a few tablespoons of thick plain yoghurt or a splash of cream, lowering the heat so the dairy doesn’t split; simmer briefly until the sauce is silky.

Finish by crushing and sprinkling kasuri methi over the curry and scattering chopped fresh coriander. Serve hot with steamed rice, dosa, roti or crusty bread.

📱 Get the complete recipe: @gayatriisingh
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