Muttai Salna | How to make Egg Salna

Ingredients Needed:

Boiled eggs – as needed
Onions – 2 medium
Tomatoes – 3 medium
Coconut – 1/2 cup
Ginger – 1″
Garlic – 4 cloves
Peppercorns – 1 tsp
Cumin seeds – 1 tsp
Clove – 2
Cinnamon – 1″
Cardamom – 1
Fennel seeds – 1/2 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Few curry leaves
Coriander leaves handful
Oil – 2 tsp + 2 tsp

How to make the Egg Salna

Wash and boil the eggs in a pan. Once done, peel and keep it aside.

In another pan, heat oil, add all the whole spices, saute well.

Next add the chopped garlic, ginger, onions, and saute till brown. Then add the tomatoes, and cook till it turns soft. Remove to a plate and add few more drops of oil and saute the coconut. Once it changes colour, remove and allow to cool.

Grind all the roasted ingredients to a fine paste by adding water.

Heat a nonstick pan with 2 tsp of oil, add curry leaves, and then the ground paste. Add salt, red chili powder, turmeric powder and coriander powder, bring to boil. Simmer for 10 mins or till oil comes out.

Make marks with knife on the eggs so that the eggs get the masala inside as well. Add the eggs to the simmering gravy. Add chopped coriander leaves.

Cook for another 5 to 7 mins, remove.

Serve with Chapati or Parotta.

This goes for the May Week 3, Cooking from Cookbook Challenge  Group.