Poached Egg Masala Ingredients:
Serving Size: 4
4 large eggs at room temperature
2tbsp vinegar
1 large chopped onions
1 large chopped tomatoes
1tsp gram masala
1tbsp chicken curry masala
1tsp chili powder
1tbsp crushed chili flask
1/2tsp mustard seeds
1/4tsp cumin seeds
chopped coriander leaves
2tbsp crushed tomato puree
salt to taste
Preparation Methods:
In a large saucepan boil 2 cups of water ,salt and add the vinegar on a high flame. Once it starts boil break the eggs one by one slowly into the water. Make sure you don't over-crowd them- give enough space. Cover and let eggs to be cooked. Once they are cooked-allow them to cool off and then chop them up. Keep aside.
In a large saucepan boil 2 cups of water ,salt and add the vinegar on a high flame. Once it starts boil break the eggs one by one slowly into the water. Make sure you don't over-crowd them- give enough space. Cover and let eggs to be cooked. Once they are cooked-allow them to cool off and then chop them up. Keep aside.
Coat a medium non-stick pan splutter mustard ,cumin and chilli flask followed by the chopped tomatoes and onions. Once the onions and tomato become tender add all the spice powder and saute till the raw smell of the spices are removed. Finally add the chopped eggs and mix well. Adjust the level of salt and remove from falme.Serve hot with chopped coriander leaves. This dish could be used as stuffing for chappati rolls or eaten as a side dish.
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