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Anday Ki Sukhi Subji | Dry Egg Masala

Course Main Dish - Dry Sautes
Cuisine South Indian
By Cook Method Stovetop
Occasion Meals for One
By Diet With Egg
Dish Type Egg Dishes
Author Srivalli

Ingredients

  • 2 no Eggs
  • 3/4 cup Onions chopped
  • 1/2 tsp Ginger Garlic paste
  • 1 cup Tomatoes chopped
  • A Pinch Turmeric
  • Salt to taste
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1/4 tsp Garam Masala
  • Coriander leaves handful

Instructions

  • Boil the eggs in water for 10 mins. Allow it to cool down, peel the skin and keep it ready.
  • Heat a nonstick pan with oil, add chopped onion, saute till it turns slightly browned.
  • Increase the flame of the pan to high, keep sauteing. Add half a tsp of ginger garlic paste and mix well.
  • Keep stirring so that the onions are nicely coated with the ginger garlic paste. Keep cooking on high, stirring every other min. Onions will have to have that slightly burnt look.
  • Next, add finely chopped tomatoes. Add to the sizzling pan along with turmeric and salt. Toss everything together and let it cook. Let it turn mushy.
  • Add chilli powder, coriander powder, mix everything. This takes about 5 mins. At this stage, simmer the flame and cover it with lid.
  • Sprinkle some water and continued stirring. Check the pan to see if the spices are blended well into the onions and tomatoes.
  • When the subji is all done, so increased the flame to high. Keep stirring to make sure all the moisture gets evaporated. Finally, add garam masala.
  • Quickly chopped the eggs horizontally into four pieces, added them to the pan.
  • Toss everything together gently, making sure that the yellow is not completely mixed up. Garnish with coriander leaves.
  • Serve with chapatis
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