To boil eggs, heat water to boiling in a pan. Add the eggs, cover , and allow it to simmer for about 10 minutes. Then drain the water and rinse the eggs under cold water right away. The eggs’ shells are removed.
The cumin seeds are dried roasted, urad Dal dry red chillies as well as curry leaves over a a couple of minutes.
Once it has cooled, you can grind it into a fine powder.
Cut the hard-boiled eggs in half lengthwise. Then mix the powder with the eggs. Mix it well to ensure that all eggs are coated with the powder evenly.
In a pan, heat oil and cook the onions thoroughly. The onions must become golden brown. It could take between 15 and 20 minutes.
The egg halves are added along with the powder that has been coated, as well as any leftover powder into the pan.
Dim the flame, then gently mix everything together, close the lid and cook for approximately 5 minutes.
Add freshly chopped cilantro. Mix again , gently, and then turn off.
Serving Suggestion
This egg masala pairs very nicely together with chapatti, pulav and white rice.
