Monday, December 19, 2016

Egg Pepper Masala | Egg Pepper Masala Dry

Egg Pepper Masala, my favorite dish to prepare when i'm lazy to cook anything elaborately or when i cook for me alone.This pepper masala goes well with rasam rice, chapathi or even with mild pulao.You can make this as completely dry or as semi gravy,Yep it's so versatile.
As temperature was below 30F here last weekend, i was so lazy and prepared this simple egg pepper masala along with some hot chapathi for our dinner. It tasted so wonderful for this weather. Give it a try, you wont be disappointed for sure.   

Egg Pepper Masala

Preparation Time : 10 mins | Cooking Time : 10 minsServes :
Recipe Category: Curry/Dry Masala | Recipe Cuisine: Indian
Hard boiled egg - 3
Coriander seed - 1/2 tsp
Cumin seed - 1/4 tsp
Fennel seed - 1/4 tsp
Whole peppercorns - 1 tsp
Salt -to taste
Oil - 1 tsp
Onion -1/2(medium size)
Curry leaves - few
Coriander leaves for garnishing.

Heat the pan and add coriander seed,cumin seed, fennel seed and whole peppercorns and dry roast till nice aroma comes from it, let it aside and cool it completely.Chop the onions into small pieces and keep it ready.Once it's completely cooled, put it in mixie jar and grind into fine powder.Slice the egg vertically and keep it aside.Heat the pan with oil,add onions and curry leaves and let it saute till the onions becomes translucent,then add the pepper powder and mix well.Add enough salt and 1/4 cup of water and bring to boil and cook it for 2 mins.Once the moisture almost evaporates, add the egg with yolk facing the pan bottom,with the spatula, take the masala from the sides and add it into the eggs and cook it for 1-11/2 mins.Then carefully flip the eggs and cook on other sides for 1 mins. Switch off the flame and add the chopped coriander leaves for garnishing.That's it.Quick and tasty Egg Pepper masala is ready.
  • For the given quantity, the spicy level is medium,so you can add more or less peppercorns as per your preferred taste.
  • You can make this powder in bulk and store it in air tight container for more than one month at room temperature.
  • Dont over cook the egg on the pan, just 1-11/2 mins is fine,otherwise it becomes rubbery.

No comments:

Post a Comment