Anda Tawa Masala / Egg Masala

Anda Tawa Masala or Egg Masala is a delicious thick gravy masala. As with any Indian food recipe, this recipe too is filled with various flavorful spices that enrich basic ingredients like eggs. With egg, you receive a high source of proteins which is good for age, and having it as a part of your meal can reduce your stress of searching for new and healthy ideas for those busy days. This recipe is not just healthy and flavorful but all budget-friendly and it can be cooked in no time.

Hard-boiled eggs are so deliciously healthy and when it is fried/ cooked in spice it gets a whole different flavor. The thick recipe is made for all you spice lovers and the ones who love restaurant-quality food but do not have much time to spend in the kitchen. Well, this Egg Masala will give the same restaurant flavor with the least time. Jeera rice, roti, or even your basic chapatti or bread taste wonderful with this masala.

Serves: 4 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins

Ingredients:

6 large Hard Boiled Eggs

3 large Onions

1 tsp Cumin Seed

1 tsp Haldi/ Turmeric

2 tsp Kashmiri Chili Powder

2 tbsp Pav Bhaji Masala

2 tsp Kastiri Methi

2 large Green Chili

1/2 cup Coriander Leaves

4 cloves Garlic

1/3 piece Ginger

1 tsp Coriander and Cumin Powder

1/2 tsp Tamarind Pulp

2 tbsp Oil

Salt to taste

Garnish:

Lemon

Pickled Onion

Coriander

Let's get cooking

1. Cut the hard-boiled eggs into halves. Put oil in a pan, sizzle a tsp of jeera, and add some coriander. Put the eggs facing down, sprinkle salt and chili powder, haldi/ turmeric powder, and kasturi methi, and let it fry for 2 mins. Turn over, add some more salt and chili powder and turn off gas after 2 mins. Remove the eggs aside and let cool.

2. Make a paste of the coriander, garlic, ginger, and 2-3 chilies.

3. In the same pan add some more oil and jeera. Once the jeera has turned slightly brown, add the chopped onions and fry till caramelized. Add the coriander and chili paste and fry till the color turns brown. Now add the tamarind pulp, dry masalas, salt, and fry for 2-3 mins.

4. Add water based on the consistency desired and let it cook till it leaves oil. Adjust seasoning and now add the fried eggs facing down in this masala. Let it soak in for a minute or two and then turn it over. Garnish it with lemon juice and coriander

Serve with chapati, roti, or rice along with lemon, pickled onion.

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