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EGGS IN SPICY CHETTINAD MASALA

  • 4servings
  • 25minutes

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EGGS IN SPICY CHETTINAD MASALA

Source: www.vahrehvah.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. Boiled eggs

  3. 6 Chilly powder

  4. tbsp 2 Coconut powder

  5. tbsp 3 Coriander seeds

  6. tsp 1 Cumin seeds

  7. tsp 1 Fennel seeds

  8. tsp 1/2 Ginger garlic paste

  9. tbsp 1 Green chilies

  10. 3 KALPASI

  11. tsp 1 MARATHI MOGGU (KAPOK)

  12. 1 Mustard seeds

  13. tsp 1 Oil

  14. cup 1/2 Onion shallots

  15. cup 1/2 Pepper corn

  16. tbsp 1 Poppy seeds

  17. tbsp 2 Red chilly

  18. 6 Salt

  19. to taste STAR ANISE

  20. 1 Tomato puree

  21. cup 1 Turmeric

  22. tsp 1/4 Whole garam masala (all)

  23. number

  24. 2

Instructions Jump to Ingredients ↑

  1. Take a pan add red chilies, pepper corns, whole garam masala, coriander seeds, fennel seeds, poppy seeds, and all dry roast them, and make it a powder.

  2. Heat oil in another pan add mustard seeds, cumin seeds, add onion shallot paste, curry leaves, turmeric, ginger garlic paste, cook it for some time, add green chilies, coconut powder, add tomato puree, chilly powder, put the lid on cook for 5 minutes on a slow flame, add salt and add chettinad masala, water and mix it up, cook for some time, and add fried eggs and chopped coriander leaves and switched off the flame.

  3. Serve this hot with naan, chapattis, and rice

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