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  • Kerala Masala Eggs Recipe | Spicy Breakfast Cooking | Kerala Cuisine

    Masala Eggs from beautiful Kerala to start your day. A delicious spicy good morning to you

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  • RECIPE

    INGREDIENTS

    4 eggs, hard boiled, peeled

    Marinade:
    1 teaspoon salt, or to taste
    1/4 teaspoon turmeric powder (haldi)
    1 1/2 teaspoon red chilli powder

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    1 1/2 tablespoon vegetable oil
    225 gram onions, finely chopped
    5 green chillies, deseeded, finely chopped
    3/4 teaspoon garlic paste
    3/4 teaspoon ginger paste
    1 1/2 teaspoon salt, or to taste
    1/2 teaspoon fennel powder (saunf)
    3/4 teaspoon coriander powder
    4 teaspoon curry leaves, roughly chopped
    1/2 cup coconut milk, thick, 1st press
    coriander leaves, to garnish

    COOKING METHOD

    1. Use the tip of a sharp knife to make small slits all over the eggs.
       
    2. Add all marinade ingredients to a glass bowl, pour in 1½ tablespoons water, and mix well. Place eggs in the bowl and rub marinade onto eggs to coat well. Set aside for 15 minutes.
       
    3. Place a small heavy-bottomed kadhai or wok on medium heat; add oil. Once hot but not smoking, carefully slide in marinated eggs and fry till golden brown all over, 3 to 4 minutes. Remove eggs from pan and set aside.
       
    4. In the same kadhai, add onions, and fry till brown, about 10 minutes. Add green chillies, garlic paste, and ginger paste; stir 2 minutes, ensuring that the masala doesn’t catch the bottom of the kadhai.
       
    5. Toss in salt, fennel powder (saunf), and coriander powder. Stir and cook for about 1 minute. Add curry leaves, stirring well to combine. Pour in coconut milk, stir, and continue to cook for 3 to 4 minutes.
       
    6. Add eggs to the kadhai, stir carefully to coat the eggs with the masala, and cook for about 5 minutes. Remove from heat.
       
    7. Transfer to a serving plate and garnish with coriander leaves. Serve immediately.
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