8 Eggs, hard-boiled, shelled
Vegetable oil for frying
1 1/4 cups (250 ml) 9 fl oz Tomato puree
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 tsp (2 g) Red chilli powder
Salt to taste
2 Cloves (laung)
2 Black cardamom (badi elaicbi), crushed
2 Bay leaves (tcjpatta)
a pinch Asafoetida (hing)
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
2 tsp (4 g) Aniseed (saunf) powder
1/2 tsp (1 g) Garam masala
Vegetable oil for frying
1 1/4 cups (250 ml) 9 fl oz Tomato puree
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 tsp (2 g) Red chilli powder
Salt to taste
2 Cloves (laung)
2 Black cardamom (badi elaicbi), crushed
2 Bay leaves (tcjpatta)
a pinch Asafoetida (hing)
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
2 tsp (4 g) Aniseed (saunf) powder
1/2 tsp (1 g) Garam masala
method
1. Pierce the eggs with a toothpick right through, 4 - 5 times.
2. Heat the oil (for frying); fry the eggs to a golden brown. Remove and keep aside.
3. Heat 3 tbsp oil in a pot; add red chilli powder mixed in a little water and stir briskly for a few seconds. Add tomatoes, salt, cloves, black cardamom, bay leaves, and asafoetida. Cook till the oil separates.
4. Add water, eggs, ginger and aniseed powders. Cook on high heat till the gravy thickens. Stir frequently to ensure nothing sticks to the bottom of the pot. Sprinkle garam masala and serve hot.
2. Heat the oil (for frying); fry the eggs to a golden brown. Remove and keep aside.
3. Heat 3 tbsp oil in a pot; add red chilli powder mixed in a little water and stir briskly for a few seconds. Add tomatoes, salt, cloves, black cardamom, bay leaves, and asafoetida. Cook till the oil separates.
4. Add water, eggs, ginger and aniseed powders. Cook on high heat till the gravy thickens. Stir frequently to ensure nothing sticks to the bottom of the pot. Sprinkle garam masala and serve hot.
serving amount
serves: 4
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