Egg masala with minimal spices added pairs best with Biryani, chapathi, pulao or roti. This flavourful egg thokku tastes similar to hotel style masala and the key ingredient is garam masala which enhances the aroma. I have skipped adding spices like cloves, cinnamon and cardamom as I wanted it to be less spicy to give my baby. You can added it to make it flavourful and spicy and enjoy this exotic curry.
- Eggs – 3
- Turmeric powder – 1 /3 tsp
- Chilli powder – 1 /2 tsp
- Garam masala powder – 1 tsp
- Mustard seeds – 1 /2 tsp
- Curry leaves – 5
- Salt – as required
- Oil – 2 tsp
- Onion – 1
- Tomato – 1
- Ginger garlic paste – 1 tsp
- Red chilli – 4
- Fenugreek seeds – 1 tsp
- Pepper seeds – 1 /2 tsp
- Cumin seeds – 1 tsp
- Coriander powder – 1 tsp
- Ginger powder / ginger – 1 tsp
- Cashews – 6
1.Boil eggs with enough water, break the shell and cut the eggs into two halves.
2.Heat oil in a pan, add cumin seeds, fenugreek seeds and pepper seeds. When they change colour add chopped onion and saute until translucent.
3.Add tomato and saute until it becomes mushy. Transfer it to mixer and add other ingredients under “for grinding” and grind into fine paste adding little water.
4.Heat oil in a kadai, add mustard seeds when they splutter add curry leaves and grinded paste to it.
5.Stir well and fry for a minute, add turmeric, chilli and garam masala powders along with required salt.
6.Stir well and add required water for the gravy. When it comes to boil, add the eggs and simmer the flame.
7.Cook for few minutes until the gravy becomes thick and oil separates.
8.Serve hot with chapathi.
- Don’t add water if you want the gravy to be thick.
- I have prepared it less spicy, add cinnamon, cardamom, cloves to make it more spicy and flavorful.
- Don’t overcook after adding eggs as the eggs may turn rubbery.