When it comes to eggs, I have very less number of recipes. Today I will be sharing one which is frequently made at home and this is mostly for my hubby’s lunch box. It is pretty easy to make and has my hubby’s favourite ingredient – onions. The spice is also the usual spices, but combined with eggs they taste very unique. My mom used to make a gravy with eggs and onions and we used to love it as kids. The gravy pairs well with rice, but for diet, I mostly prefer dry saute because it becomes easier to eat. When I first tasted this stir fry, I was reminded of my mom’s gravy. It took me back to my childhood. The flavour was there and I liked it. But I usually avoid them for the onions. But if you don’t mind the onions, then try this once. You can even serve this as a side dish for your regular meals. Ever since I saw Rajani’s post on masala egg, I have been making that for me. The recipe is minus the onions here and so it is apt for me. And at first I used to slice the eggs into four portions and it would become so messy when I stirred it with the spices. But now after seeing Rajani’s preparation, I have started to slice the eggs into two and now they are even good to look at, without being messy.
Egg – 4
Gingelly / Coconut Oil – 1 tsp
Onion – 1 small
Salt – to taste
Red Chilly Powder – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/4 tsp
Boil eggs, remove shell and slice it into 4 wedges.
Heat oil and add chopped onion.
When they are brown, add in red chilly powder, coriander powder, cumin powder and salt and cook on low flame until the raw smell goes off.
Add in the egg wedges, give a nice mix and remove from flame.
Serve it immediately or send it off in a lunch box.
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