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5 large eggs
1½ tablespoons oil
½ finely chopped onion
1 finely diced potato
¼ cup water
½ teaspoon salt
¼ teaspoon Red Masala (refer Indian
recipes)
¼ teaspoon turmeric
½ teaspoon Three-spice Masala
(refer Indian recipes)
1½ chopped tomatoes
½ tablespoon finely chopped fresh
coriander (cilantro)
1 finely sliced tomato
Pan spice:
¼ teaspoon fenugreek seeds
To garnish:
¼ teaspoon Warm masala (refer
Indian recipes)
1 heaped tablespoon finely chopped fresh
coriander (cilantro)
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Method:
Soft-boil the eggs: bring 2-3 cups
of water to the boil, then reduce to a simmer. Lower the eggs
one-by-one into the water with a spoon, return the water to a gentle
boil and cover partially. Boil for 6-7 minutes, remove the eggs
and reserve until cool enough to handle. Carefully peel off the
shell and thick white outer skin. Heat the oil on medium-high.
When hot, add the fenugreek seeds, stir once and allow to sizzle for
20 seconds. Add the onion, stir well and cover. Braise for
3-5 minutes until golden brown and thoroughly cooked. Stir
occasionally. Reduce the heat. Add the diced potato,
water, salt, Red Masala and turmeric, and stir well. Add the
Three-spice Masala, cover and simmer for 10 minutes. Add the
chopped tomatoes and fresh coriander and stir, then add the sliced
tomato. Cover and simmer for 5 minutes. Slice the eggs in
half lengthwise with a sharp knife and lower them into the relish with
a spoon, yolk-side up. Spoon the relish lightly over the eggs,
cover and continue to simmer for 2-3 minutes. Garnish with Warm
Masala and chopped fresh coriander. Serve warm as a side dish,
especially to accompany dhal dishes.
This dish is often served as a spicy
relish to go with a variety of meat curries and vegetable dhals, but
it makes for a great stand-alone curry, too. If you have
leftovers, use it as a sandwich spread: it's delicious between
two slices of brown bread. This dish does not reheat well in the
microwave - the eggs become rubbery.
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