Transport yourself to the vibrant streets of India with this tantalizing boiled egg curry recipe. Bursting with aromatic spices and rich flavors, it's a delightful dish that's sure to become a favorite at your dinner table.
Heat a pan and pour in two cups of water. Drop in the eggs and let it boil for five to seven minutes approximately. Then turn off the flame and allow it to cool. Peel off the shell from the eggs and keep aside. Pierce each egg with a fork randomly so that they do not crumble while making the masala.
Add the boiled eggs to a bowl and marinate with two pinches of salt and the measured quantities of red chili and coriander powder. Keep it aside for a while.
Heat the pan again and tip in a little oil and add red chilies, tomato, garlic cloves and ginger to it. Let it saute for a minute or two in high flame and turn off the flame. Allow it to cool down.
Drop In the mixture to a blender and make a smooth paste out of it and keep aside.
Heat the pan again and tip in a tablespoon of sesame oil and after a few seconds add a teaspoon of fennel seeds and when it starts to splutter add the finely chopped onion to it and when it becomes transparent, plop in the smooth paste to it and simmer. Strew in some salt and stir in for a while. Let it get cooked for about five to seven minutes in low flame.
When the oil starts to separate at the sides, plop in the eggs on by one without hitting each other. Just give a gentle mix and pop the lid on. Let it get cooked for about two to three minutes in medium flame and when the aroma starts wafting out from the pan, just open the lid and when it has reached the desired consistency, turn off the flame.
Garnish with some cilantro and serve it with steamed rice and papad.