Wish you all a very happy new year.
We returned from our holiday trip last week. I had cleaned out the fridge before going on a week long vacation. The only available things were a couple of tomatoes and eggs. We were craving for something spicy and I made this dish similar to egg patia. Some 4 years ago, few of our friends had invited us for dinner and they had served something similar. So both these recipes were inspirations for this. I served this with rice and a simple dal.
1/2 cup onion
1/4 cup tomato
1 tbl spn fresh/frozen coconut
1 tea spn coriander seeds
1 tea spn cumin seeds
4-5 red chillies
1/4 tea spn fenugreek (methi) seeds
1/2 tea spn fennel (badishepi/soamp) seeds
In a flat bottomed pan, heat oil and fry all spices. Then add 1/4 cup onion and fry for few minutes. Add tomato, coconut, salt. Fry till tomatoes are soft. Grind to a paste (do not add too much water. Make it chutney consistency).
In the same pan, heat some more oil and fry remaining onion. Add the paste and spread it evenly in the pan. Add the eggs on top. Sprinkle little salt (masala already has salt, here only the eggs needs little more salt). Slightly poke the egg yolks. Cover and cook till the eggs set. Cut it into pieces and serve hot.
PS: If you cook the eggs too long, they become rubbery. So take it off the heat once they set.
Serves : 3-4
Preparation time : 20mins