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Chettinad egg masala

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 5 People
Course: Main Dish, Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Chettinad Dry masala
  • 1 Tbsp Fennel seeds / பெருஞ்சீரகம்
  • 1 Tsp Pepper corns / மிளகு
  • 4-5 Red chilly / சிவப்பு மிளகாய்
  • Cinnamon, cloves, star anise, black stone flower
For gravy
  • 4 Boiled eggs
  • 250 Gms Shallots / சிறிய வெங்காயம்
  • 4-5 Tomatoes / தக்காளி
  • 2 Green Chilly / பச்சை மிளகாய்
  • 2 Tsp Ginger and garlic paste
  • 1 Tsp Turmeric Powder / மஞ்சள் தூள்
  • 1 Tsp Kashmiri red chilly powder
  • Few Curry Leaves / கறிவேப்பிலை
  • Salt Required

Method
 

  1. In a pan Add 1 tbsp fennel seeds and dry roast
  2. Add 1 tsp pepper corns
  3. Add 4-5 red chilly and dry roast.
  4. Add spices cinnamon, cloves,star anise,black stone flower.
  5. Cool down transfer to a mixie jar and grind.
  6. Grind to a coarse mixture.
  7. In the same pan add 2 tsp oil
  8. Add boiled eggs 4 no's cut lentgwise partially.
  9. Add 1/2 tsp turmeric powder
  10. Saute egg well stir continuously. Keep aside.
  11. In a earthern clay pot add 2-3 tsp oil
  12. Add 250 gms shallots saute till transparent.
  13. Add curry leaves
  14. Add salt
  15. Add 2 green chilly
  16. Add 2 tsp ginger garlic paste.
  17. Add 1/2 tsp turmeric powder
  18. Add 1 tsp kashmiri red chilly powder
  19. Add ground chettinad masala powder
  20. Add 4-5 finely chopped tomatoes.
  21. Saute well till tomatoes become mushy and oil leaves at the sides.
  22. Then add required water for gravy. And allow to boil till gravy becomes thick enough.
  23. Add sauted eggs in the gravy
  24. Allow to boil well after adding egg.
  25. Chettinad egg gravy is ready to serve.

Notes

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