Ingredients:
4 hardboiled duck eggs
1/4 tsp + 1/4 tsp turmeric powder
1/4 tsp + 1 1/2 tsp kashmiri chilli powder
4 tbsp yogurt, whisked
1 tsp coriander powder
1/2 tsp garam masala
2 medium onions, finely chopped
1 tbsp ginger-garlic paste
1 small tomato, grind to paste
2 1/2 tbsp tomato sauce
2 green chillies, chopped
1 tsp cumin seeds
1 tsp kasuri methi, crushed
salt to taste
2 tbsp coriander leaves, chopped
oil, as required
Preparation:
- Remove the shells of boiled eggs and add 1/4 tsp chilli powder and 1/4 tsp turmeric powder and mix well.
- Heat little oil in a pan and add the masala coated eggs in that oil and fry for 2-3 minutes at low flame. Remove from the pan, make slits/ cuts and keep it aside.
- In a bowl, add whisked yogurt, coriander powder, 1 1/2 tsp kashmiri chilli powder, 1/4 tsp turmeric powder and garam masala and mix well. Keep this masala mix aside.
- Heat 2 tbsp oil in another pan and add cumin seeds. When it splutters, add chopped green chillies and saute.
- Add finely chopped onions and saute well till light brown.
- Add ginger-garlic paste and saute well till the raw smell disappears.
- Then add tomato paste and mix well. Add tomato sauce into this and mix well.
- Add 1/2 tbsp of water and cook at low flame, stirring, till the oil separates.
- Then add the prepared yogurt-masala mix and salt and saute well at low flame till the water dries up and the oil separates.
- Now add 1/2-3/4 cup of water, mix well and cook covered for 5 minutes at low flame till the gravy thickens.
- Add crushed kasuri methi into this and mix well.
- Add the eggs and mix well and cook covered at low flame till the masala is well coated with eggs.
- Add chopped coriander leaves and mix well. Serve hot..
