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Egg Masala
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Egg masala is a simple, rich, and creamy south Indian egg dish that can be prepared with minimal ingredients and can be served with rice, dosa, idli, or chapati.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
4
servings
Calories
200
Author
Sangeetha Vel
Ingredients
4
Boiled Eggs
hard boiled
1
cup
Onion
chopped
1
Tomato
chopped
½
tsp
Fennel seeds
1
Cinnamon
small stick
2
Cloves
2
Cardamom
1
tsp
Ginger garlic paste
1
tsp
Chili powder
2
tsp
Coriander powder
½
tsp
Turmeric powder
2
Green chili
slited
1
tsp
Salt
as needed
½
cup
Coconut
shredded
½
cup
Water
2
tbsp
Oil
1
tsp
Coriander leaves
chopped
US Customary
-
Metric
Instructions
To Make Egg Masala
In a pan with medium heat, pour oil and add cinnamon, cloves, cardamom, fennel seeds and saute until it turns fragrant
Add onion and green chili, allow it to turn soft
Add in ginger garlic paste and stir until the raw aroma leaves
Add tomatoes and allow it to turn mushy and then add chili, coriander, turmeric powder, and salt, combine everything well
Pour water into the above mixture and allow it to boil
In a blender, grind the coconut into a fine paste and add it to the boiling mixture
Add the boiled eggs and allow the gravy to thicken until the oil leaves from the sides
Switch off the stove and garnish the gravy with coriander leaves
To Serve
Serve the warm egg masala with hot rice/dosa/idly or chapati
Nutrition
Serving:
1
serving
|
Calories:
200
kcal
|
Carbohydrates:
11
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.04
g
|
Cholesterol:
164
mg
|
Sodium:
735
mg
|
Potassium:
277
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
648
IU
|
Vitamin C:
11
mg
|
Calcium:
65
mg
|
Iron:
2
mg