My mother in law when she
visited our house for the first time to see her future daughter in law i.e. me
enquired of my favourite food and my immediate response was "Egg".
Frankly, egg is my all-time favourite food and I love experimenting with its
preparation.
I slightly twisted the
below Egg Butter Masala recipe, originally showcased in a Bengali cookery show,
to suit my own taste bud. The outcome I came up with was brilliant. A must have
for all egg lovers.
Ingredients:
Cooking time: 20 minutes
ü 6 eggs (boiled and peeled)
ü 1 onion
ü 1 tomato
ü 1 tsp garlic paste
ü 5-6 green chillies
ü 1 tbsp melon seeds or charmagaz
ü 1 tsp kashmiri red mirch
ü 1 tsp garam masala powder
ü Coriander leaves
ü Salt to taste
ü 25 gm of butter
ü 1 tbsp grated parmesan cheese diluted in
1/2 cup of milk
ü White oil for cooking
For sauté:
ü 2 big cardamoms
ü 2 small cardamoms
ü 1 inch cinnamon stick
ü 2 dry red chillies
Method:
1) Grind onion, tomato
and green chillies into smooth paste.
2) Rub a bit of salt on
the eggs and shallow fry them in smoking hot oil till they are golden brown
in color.
3) Into the same oil, add
the ingredients for sauté and allow them to sputter.
4) Add onion, tomato and
green chilli paste. Shallow fry.
5) Add garlic paste,
melon seeds and kashmiri red mirch. Sauté for 10 minutes till oil leaves the
sides.
6) Then pour the parmesan
cheese diluted in milk into the curry. Add coriander leaves and the butter.
Add 1/2 cup of water. Bring it to a boil. Add salt and garam masala powder.
7) Slide in the fried
eggs. Serve hot with roti or rice.
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