Schezwan Egg Masala
Servings - 2 - 3
INGREDIENTS
Water - 1 litre
Eggs - 6
Cold water
Tomato - 350 grams
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Oil - 15 milliliters
Black pepper - 1 teaspoon
Salt - 1 teaspoon
Water - 100 milliliters
Schezwan sauce - 50 grams
Dry fenugreek - 1 tablespoon
Coriander - for garnishing
PREPARATION
1. Heat 1 litre water in a pot, add 6 eggs and cover it with lid.
2. Boil for 10 minutes.
3. Remove it from hot water and drop it into cold water.
4. Peel the eggs and make cuts on it. Keep aside.
5. Take 350 grams tomato and cut it into pieces.
6. Transfer this into a blender, add 1 tablespoon ginger, 1 tablespoon garlic and blend it into a smooth paste.
7. Heat 15 milliliters oil in a pan, add the blended paste and stir well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon black pepper, 1 teaspoon salt and mix well.
10. Add 100 milliliters water and stir well.
11. Cook for another 3 - 5 minutes.
12. Now, add the boiled eggs in it and mix it well.
13. Add 50 grams schezwan sauce, 1 tablespoon dry fenugreek and mix it well.
14. Cook or another 3 - 5 minutes on medium heat.
15. Garnish with coriander.
16. Serve hot.
Egg Curry
Servings - 2 - 3
INGREDIENTS
Water - 800 milliliters
Eggs - 6
Oil - 1 1/2 tablespoons
Turmeric - 1/2 teaspoon
Salt - 1/2 teaspoon
Oil - 40 milliliters
Green chili - 1 teaspoon
Bay leaf - 1
Dry red chili - 2
Ginger garlic paste - 1 tablespoon
Onions - 180 grams
Tomato puree - 250 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1 teaspoon
Water - 320 milliliters
Dry fenugreek - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. Heat 800 milliliters water in a pan, add 5 eggs in it.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes.
4. Remove it from heat.
5. Remove the shells of the eggs.
6. Heat 1 1/2 tablespoons oil in a pan, add 1/2 teaspoon turmeric and stir well.
7. Add 1/2 teaspoon salt and stir again.
8. Now, add the boiled eggs and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Heat 40 milliliters oil in a another pan, add 1 teaspoon green chili, 1 bay leaf, 2 dry red chili and stir for a minute.
11. Add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.
12. Then, add 180 grams onions and fry till translucent.
13. Now, add 250 grams tomato puree and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1/2 teaspoon turmeric and stir well.
16. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
17. Then, add 320 milliliters water and stir well.
18. Bring it to a boil.
19. Add 1 teaspoon dry fenugreek and mix it well.
20. Now, add the cooked eggs and give it a nice stir.
21. Cook for 5 - 7 minutes on low heat.
22. Garnish with coriander.
23. Serve hot wit roti or naan.
