
Preeth C.Vijay
Egg Kadai
Eggs cooked in Kadai Masala is a rich and creamy gravy that can go well with chapathi, phulka, naan or even steamed rice. The freshly ground kadai masala makes the big difference to the gravy, its spicy, creamy and aromatic with little crunch from diced capsicum and onions.
There is no fussy grinding except for the kadai masala, which you can store for later use for other gravies once ground.

Ingredients
Egg 5 boiled
Tomato 3 medium sized chopped fine
Garlic 6 cloves chopped fine
Ginger 1 inch piece chopped fine
Curd 1/2 cup (beaten well)
Fresh cream 3 tablespoon
Red chilli powder 1 teaspoon
Kashmiri red chilli powder 1 tablespoon
Coriander powder 1 tablespoon
Kadai Masala 1 tablespoon
Cumin powder 1 teaspoon
Garam masala 1 teaspoon
Salt as needed
Kasuri Methi 1 teaspoon crushed
Onion 1 diced
Capsicum 1 diced
To temper gravy
Ghee 1 tablespoon
Cumin 1 teaspoon
To temper Egg
Ghee 1 tablespoon
Cumin 1/2 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Pepper powder 1/4 teaspoon
For Kadai Masala
Dry red chilli 3
Coriander seeds 1 tablespoon
Fennel seeds 1 tablespoon
Cumin seeds 1 tablespoon
Pepper 1 tablespoon
salt 1 teaspoon
How to start?
Heat a kadai, dry roast everything given under " For kadai Masala" for 3 minutes. Do not burn it. Keep the flame in medium throughout the process.
Poke holes around the boiled eggs with a toothpick. Heat 1 tablespoon ghee in a pan, temper with cumin seeds. Add eggs, chilli powder, coriander powder, turmeric powder and pepper powder. Fry the eggs until the outer covering turns golden brown. Set aside

Heat a kadai, add ghee and temper with cumin seeds. Add ginger and garlic. Let it slightly get browned. Add the chopped tomatoes and cook until the tomato gets mushy. Now add all the masala powders and salt mentioned except garam masala. Mix well. Add 1/2 cup of water and cover the kadai with a lid. Let it cook for 2 minutes. Now add beaten curd,mix well. Stir continuously and let the gravy thicken a bit. Add diced capsicum, onion, tomato and the fried eggs. Give it a mix and close it with lid for 2 minutes.
Now open the lid, add garam masala and kasuri methi. Check for salt. The gravy consistency should be little thick. Add fresh cream now and cook for a minute. Switch off the flame.
Egg kadai gravy is ready to serve with phulk or rice.