Egg Roast | Motte Fry | Anda Masala Fry
Monday, December 26, 2022
Egg Roast or Motte Fry is one of the simple side dish, easy to make, but tastes grand.
What you need is boil egg, onion and any masala. I usually use ready Rasam powder from MTR. Sometime I just add Red chilli powder, coriander powder, and cumin powder. Optionally: garam masala powder and/or ginger-garlic paste may also be used. Just eyeball to your taste preference and prepare this yummy dish.
Ingredients:- 6 - Eggs
- 1 - Big onion
- ½ tsp - Turmeric powder
- 1 tsp - fennel seeds
- 1 tbsp. - ready Rasam powder
- 1 tsp each - cumin powder, coriander powder, and/or ginger-garlic paste [optional]
- ½ tsp - garam masala & ¼ tsp sugar [optional]
- 3 tbsp. oil / ghee
Method:- Preparation: Boil egg, remove the eggshell, and score lightly with a knife. Cut onion lengthwise - keep aside.
- In a pan, add oil and ghee on medium heat. Cook sliced onion with a pinch of salt and sugar until lightly caramelized. Set aside the onion,
- In the same pan, add a bit more oil/ghee. Lightly roast the rasam powder, fennel, and other spices before adding in the eggs. Keep stirring the eggs (or they'll pop!) and fry them until lightly roasted. Add in the onions and continue frying everything until browned to your liking. Serve with a sprig of coriander, enjoy!
Labels: Egg, Mangalore dish, Side-Dish, South-Indian Dish
Dim'er Dalna | Bengali Egg Curry - Version 1 [thick gravy for Roti/Chapati]
Wednesday, December 21, 2022
.jpg)
Dim'er Dalna means Egg Gravy. This is a staple food, made often for some amount of needed protein. Tastes great & grand, takes less time prepare. My mom-in-law prepared in two different ways. Using almost the same ingredients. (1) make the gravy thick by grinding the masala to have with Roti/Chapati (2) gravy is watery, to have the curry with rice. Here, I am posting one of the version, which is thick gravy.
Ingredients:
Method:- Preparation: Peel and cut onion, garlic & ginger; Cut tomatoes; Boil egg and potatoes, remove eggshell and potato skin. Make small slight marks on sides of the egg with knife and keep aside. Cut potatoes into big pieces.
- Sauté and grind: Onion, garlic cloves, ginger, cumin seeds, Green cardamom, Cinnamon, Cloves (Bengali garam masala), red chillies or kasmiri chilli powder and poppy seeds. Keep aside.
- On medium flame, heat 1 tablespoon of oil in a thick pan. To the hot oil add turmeric powder and then add eggs. Keep stirring until the eggs are slightly roasted on all sides (about 2 minutes). Transfer the eggs to another dish, increase the flame to medium-high, now add the cut potatoes and roast them as well. Turn off the flame, transfer the potatoes to same dish with eggs and keep aside.
- Put the same pan on medium flame, add 1 (more) tablespoon of oil. Once oil is hot, add bay leaf, fennel seeds & green chilies. Stir for about 20 seconds; now add the ground masala paste. & cut tomatoes. Mix in ½ of sugar and salt. Stir and cook the masala until nice aroma comes. Once ready, you will notice that the oil starts to separate to the sides.
- Add the roasted egg and potatoes to the masala. Add half cup of water and salt as per taste. Cover and let it simmer for five to ten minutes or until done.
- Garnish with chopped fresh coriander leaves and serve hot with roti or chapatti.
Labels: Bengali dish, Egg, Side-Dish
~ Dim'er Dalna | Bengali Egg Curry - Version 1 [thick gravy for Roti/Chapati]
~
Posted by Swetha @ 12/21/2022 09:50:00 AM ::
Swetha's Fusion ::
permalink
.jpg)
.jpg)
