Ingredients

• 6 - large eggs
• 1.5 - onion, finely chopped
• 1.5 - tomato, finely chopped
• 1.5 tbsp - - oil
• 1/4 tsp - cumin seeds
• 1 - bay leaf
• 2 - red chilli
• Salt - to taste
• 1 or 2 pinches - turmeric powder
• 1 tsp - cumin powder
• 2 tsp - - chilli powder
• 3 tsp - coriander powder (coarsely ground)
• 1/4 tsp - garam masala
• 1 tsp - ginger-garlic paste
• 1.5 cups - water
• 1 tbsp - coconut milk (thick)
• Coriander leaves - a few sprigs
• 1 tsp - kasuri methi (optional, but recommended)

How to Make Egg Masala

• In a pressure cooker, add some water (around 2 cups), eggs and 1/4 tsp of salt and pressure cook up to 3 whistles.
• Open the lid after the steam releases.
• Peel the egg shell and create small slits around the egg (4-5 slits).
• This helps the curry to penetrate into the eggs.
• To make the sauce:
• In a sauce pan or a kadai, pour 1.5 tbsps of oil.
• When it is hot, add 1/4 tsp of cumin seeds, 1 bay leaf.
• Let the cumin seeds splutter.
• On a medium flame, add 1 cup of finely chopped onions.
• Saute for 10-12 minutes or until it shrinks and turns golden brown.
• You can add turmeric powder as you saute.
• Add 1 or 2 tbsp of water if the onion sticks to the pan.
• You can even add some salt to help the onion shed some moisture.
• Add 1 cup (little less) of finely chopped tomatoes and saute for another 5-6 minutes until it turns mushy and blends nicely with the onion.
• Now add the spices (cumin powder, coriander powder, chilli powder) and fry for 2 minutes.
• Add 1 tsp of ginger-garlic paste and saute for 3-4 minutes until the raw smell disappears.
• Now add 1.5 cups of water and cook for 10 minutes on a low flame covered with lid.
• Add 1/4 tsp of garam masala, 1 tbsp of coconut milk.
• Cook for 5 more minutes on a low flame.
• Create small slits on the egg and add it to the gravy.
• Cook for 5 minutes in medium low flame.
• Garnish with chopped coriander leaves, kasuri methi (optional) and serve with rice or rotis.
• Recipe courtesy: Food for 7 Stages of Life