Egg Vindaloo

Ingredients

4 boiled eggs

To roast the eggs 

1 Tbsp oil

1 tsp kashmiri chilli powder

1/2 tsp turmeric powder

To grind into paste

2 tsp chopped garlic

1 tsp chopped ginger

1/4 tsp mustard seeds

1/2 tsp fenugreek seeds/ methi/ uluva

1/2 tsp cumin/jeera seeds

1 tsp whole pepper corns

1 Tbsp kashmiri chili powder

2 tsp vinegar

1 Tbsp oil

1 1/2 cup finely chopped onions

1 cup finely chopped tomatoes

salt to taste

1 tsp sugar

 

Method

• Heat 1 Tbsp oil in a pan, on a low heat. Add 1 tsp kashmiri chili powder and 1/2 tsp turmeric powder. Fry the powders for a few seconds(take care not to burn the powders, so ensure the heat is on low).
• Toss in the boiled eggs and roast for about one minute . Remove and keep aside.
• Meanwhile, grind all the ingredients mentioned under  'To grind into a paste' into a paste and keep aside. This is our vindaloo masala.
• Heat 3 Tbsp oil in a pan. Add the chopped onions and saute until the onions turn golden brown. Do this also on a medium low heat. You can add a pinch of salt so that the onions caramelize quickly.
• Once the onions turn golden brown, add the grinded vindaloo paste. Fry until the raw smell of the paste goes and oil starts to ooze from the sides.
• Now add the chopped tomatoes and saute. Cover and cook, until the tomatoes turn mushy.
• Continue cooking until the oil layer is seen. Now toss in the roasted eggs and mix well.
• Add more salt to adjust the taste.
• Add sugar and mix well.
• Finally you can add a little hot water to adjust the consisitency as per your liking or serve it as such.
• Enjoy delicious Egg Vindaloo with some hot steaming white rice or any bread of your choice!