Saoji Egg Curry

Saoji  Egg  Curry

Ingredients

Boiled Eggs - 4 nos
Cardamom - 3 nos
Cinnamon sticks - 2 nos
Cloves - 3 nos
Black whole pepper - 3 nos
Dry coconut grated or sliced- 3 tbsp
Coriander seeds - ½ tsp
Fennel seeds - ¼ tsp
Ginger garlic paste - 1 tsp
Kashmiri red chillies - 5 nos
Mace - 1 nos
Oil - 1 tbsp
Onion, sliced - 1 nos
Poppy seeds - ½ tsp
Salt - to taste
Shahi jeera - ¼ tsp
Tomates - 3 nos

Method

Heat a pan, add whole garam masala, fennel seeds, poppy seeds, coriander seeds, mace, Kashmiri red chillies and dry roast the ingredients till you get a sweet masala  aroma.
Add oil , onion sliced dry coconut grated or sliced and sauté on a slow flame till dark brown. Add turmeric powder, ginger garlic paste, tomatoes and cook nicely .Add abv dry roasted spices n mix well.  Allow cooling and blend to make paste.

Heat oil in pan and when it gets hot, add abv masala, chicken  masala,  salt and cook till the masala turns golden in colour.Saute till oil floats on masala, ( tavang)
 sauté and add little water and cover the pan with a lid.
Cook for 2 minutes over slow flame and then add boiled eggs. Cook this for some time and add chopped
coriander leaves.
Serve hot with roti, chapatti, phulka or rice.


Color Eggs

In vessel add 4 eggs n 3  cups water n  salt 2 tablespoons
Cook in cooker n now take 4 different cups or bowls n 4 differents liquid food color n dipped eggs without shell for an hour.

If u want to give marble effect -
Tap boiled egg little n then dip in color water for 1 hr..