Chettinad Egg Masala Curry

Chettinad Egg Masala Curry

• Eggs -4 

Roast n Grind 

• Oil - 1 tsp
• Coriander Seeds - 2 tsp
• Pepper corns - 1 tsp
• Dry Red Chilly - 3 or according to the spice 
• Cumin Seeds - 1 tsp
• Fennel Seeds  - 1 tsp
• Cinnamon  - 1/2 inch  
• Salt to taste

Seasoning 

• Oil - 2 tbsp 
• Mustard Seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Curry leaves-1 sprig  
• Onions - 2 
• Tomato Puree - 1/2 cup 
• Green chilly - 1 
• Ginger Garlic Paste - 2 tsp

Method

Wash eggs n boil them ... cool n peel the eggs ... Make a few slashes in them as that will aid the masala to penetrate inside the eggs .

In a pan add oil n roast all the ingredients meant to roast on low flame ..dont burn them ... cool n grind to a fine paste adding little water . 

In a kadai add oil n splutter mustard seeds , add turmeric powder, curry leaves n then chopped onions n cook till reddish pink, add ginger garlic paste n fry for a minute  ... add chopped green chilles n fry for a while ..add tomato puree n cook well till the raw smell goes . Add the ground paste along with little water , add the boil  eggs n cook for 5 to 10 minutes . 

Serve with rice /rottis