Sunday, November 9, 2014

Egg Iguru

Ingredients:

  • 8- 10 eggs boiled
  • 4 onions, sliced thinly
  • 1 bulb garlic (or 10 large cloves), crushed
  • 2 Tbsp Ginger, finely diced and then gently crushed
  • 5 green chilies  or to taste
  • 4 small-medium tomatoes, diced
  • 6 tsp chilli powder
  • 4 tsp coriander powder
  • 1 ¾ tsp turmeric
  • pinch pepper
  • a handfull of curry leaves
  • 3- 4 Tbsp oil


Method:

  • In a wide ,non stick wok – heat oil.
  • Add the onion. Stir.Add garlic. Stir and add the green chillies.
  • Stir and Saute till  the onion mixture is softened and light golden.
  • Add the coriander powder, chili powder and turmeric now.
  • Turn down the heat and stir well, to cook the spices, adding a splash of water so that the spices to no stick to the pan.
  • Saute till the spices are aromatic.Now add the tomatoes.
  • Add salt to taste  (about 1 tsp) and stir continuously till the tomatoes are cooked and well incorporated into the masala.You must keep  the heat at medium, maintaining a constant sizzle noise in the pan
  • Now add the crushed, diced ginger and the curry leaves.Stir. Cover the wok and cook on low heat for 2 minutes till a good steam develops inside the wok.
  • Open. Add the eggs; cut leangthways – yolk side up into the masala. Cover the wok again and cook till steam developes once more. Tasty, Hot Egg Iguru –  is ready!






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