Thursday, April 23, 2020

Egg Vindaloo

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

  • 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!

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