Egg Masala

Ingredients:
Eggs - 5
Onions - 2 (chopped)
Onions - 2 (sliced)
Ginger - 1 inch
Garlic - 12 pods (medium)
Green chillies - 3
Fennel seeds - 1 tsp.
Poppy seeds - 2 tsp.
Grated coconut - 1/4 cup
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 2 pinches
Salt (to taste)
Oil
Coriander leaves - few

Method:
Grind garlic, ginger, fennel seeds, green chillies and keep aside (masala paste).
Dry roast the poppy seeds till golden color and cool. Grind into a paste with coconut and required water.
Heat oil and add chopped onions. Saute till golden color. Add 1.5 tsp. of masala paste and stir fry. Remove from heat.
Beat egg with salt to taste and a pinch of turmeric powder. Add the onion mixture to the egg and mix well.
Prepare 2 to 3 omelettes and roll each omelette.
Cut them into a length of 2 inches. Keep aside.
Heat oil in a pan and add sliced onions and saute till translucent. Add the remaining masala paste and saute.
Reduce the heat and add the powders. Add the coconut poppy paste. Add required water and salt.
Cook for 5 to 6 minutes. Add the omelette pieces and cook for 2 minutes.
Finally add the coriander leaves. Enjoy with rotis.

Sent off to "CWS-Poppy" hosted by Cook Like A Bong and started by Priya.

Posted in: Egg