Egg Damakka

Egg Damakka/Mutta Masala

For every weekend special non-veg - my foodie eggetarian prefers Egg Masala to balance his portion. My foodie deserves © for the name since he can’t have idivettu meen curry/chicken curry (for spicy tasty curries we name it as idivettu meaning thundering effect). We loved this recipe with chapatti, rice spl, fried rice etc…

We had thick semi dry curries in nuclear cooking but our IN-L’s are used to with watery curries which consume too much time for cooking process. I do use tomato paste/puree/sauce and chilli sauce for party purpose but now too much health conscious and reduced the intake of these canned stuffs.

Ingredients:

Boiled eggs – 3

Onion – 3-4 medium size, chopped

Tomato – 2 medium size, chopped

Green chilli – 2, chopped

Garlic – chopped 2 tbsp

Red chilli powder – 1 tsp

Garam masala powder – ½ tsp

Turmeric powder – a pinch

Curry leaves – a sprig

Coriander leaves – a sprig, chopped

Salt – for taste

Oil – as required

Method:

Heat oil in a pan – add curry leaves, chopped garlic, stir fry until it turns light brown, add chopped onion, deep-fry well and then add chopped green chillies. Sprinkle salt on onion and sauté for few minutes on medium flame.

Now add chopped tomatoes to it and sauté well. 

Add garam masala powder, chilli powder and turmeric powder with ¼ cup of water. 

Mix well and add salt if required. Allow boiling for thick gravy– reduce the flame and add De - shelled eggs. 

Sprinkle chopped coriander leaves and serve with chapatti or pulao as per your choice.

Note:

Use ripe tomatoes. Crush it with your hand and deep-fry, it gives tomato puree taste.