Andhra Egg Masala for Rice
Method
Step 1: Fry the ingredients of masala powder in a tea spoon of oil till golden brown in colour.Step 2: Cool and powder coarsely.
Step 3: Can be preserved for month.
Step 4: Dry roast mustard and fenugreek separately and powder.
Step 5: Boil eggs and remove sheels.
Step 6: Slit with a knife three sides and keep aside.
Step 7: Peel garlic and small onions and slice finely.
Step 8: Heat a teaspoon of oil and fry the garlic till light brown.
Step 9: mix three or four cups of water with tamarind extract, add finely cut onions and fried garlic
Step 10: pieces, salt, sambar powder, jaggery to it. Slip eggs to that.
Step 11: Boil this in a medium flame till onions become soft and the sambar becomes thick pouring consistency.
Step 12: Tamper mustard seeds, black gram dhal, Bengal gram dhal in a teaspoon of oil and pour on top of boiling gravy, when it is cooked three fourth.
Step 13: Just before removing from fire add mustard powder and fenugreek powder.
Step 14: Garnish with curry leaves and coriander leaves.
