Egg curry masala-
4 boiled eggs
1/4 star anise
1 large onion finely chopped
1 tsp ginger garlic paste
3 medium sized tomato, blanched, peeled and pureed
1 tsp coriander pwd
2 tsp red chilli pwd
salt to taste
2 tbsps oil
coriander leaves for garnish
For masala paste:
1/4 tsp roasted cumin seeds,
3 inch fresh coconut
6 cashew nuts, soaked in water for min ½ hour
3 almonds soaked in water and skin removed
4-5 curry leaves
1 green chilli
1 Heat 1 tbspn oil in a kadai, add the boiled eggs and saute of low to medium flame for 2-3 mins. Add a pinch of turmeric pwd and stir it for 3-4 mins or till raw smell of turmeric is gone. Remove and keep aside.
2 In the same pan, add the remaining oil and add the cloves, cinnamon, star anise and saute for a few secs. Add chopped onions and saute till onions turn transparent. Add ginger garlic paste and saute for about 5 mins or till raw smell is gone.
3 Add dry spice powders and combine. Add the tomato puree and cook for 5 mins.
4 Add the ground paste and cook for 10-12 mins. Add 1/4cup of water and bring to boil.
5 Add the boiled eggs and let it cook in this masala for 5 mins on medium flame. Reduce flame and cook till you get the desired curry consistency Adjust water accordingly.
6 Add maggie meal masala(chicken flavor) pwd and combine. This step is optional, meal masala powder enhances the flavor and taste a bit. Turn off heat, garnish with coriander leaves and serve hot with rotis or white rice.
Note: This recipe is inspired from here. I have added my little twist to this recipe compared to original one.