एग इडली | Egg Idli | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A beautiful dish prepared with eggs shaped out as idlis and cooked in a masaledar gravy. You can enjoy it for lunch or dinner!
EGG IDLI

Ingredients

5-6 eggs
Salt to taste
Crushed black peppercorns to taste
Tempering
2 tbsps oil
½ tsp mustard seeds
1 tsp cumin seeds
2-3 green chillies, finely chopped
5- 6 curry leaves
1 medium onion, finely chopped
1 medium tomato, finely chopped
Salt to taste
¾ tsp red chilli powder
¼ tsp turmeric powder
½ tsp cumin powder
2-3 tbsps gun powder
2-3 tbsps chopped fresh coriander leaves
Fresh coriander sprig for garnish

Method

1. Heat sufficient water in a steamer.
2. Break in each egg into the individual idli mould cavity. Sprinkle salt and crushed black peppercorns. Place this in the steamer and steam for 10-12 minutes.
3. Switch the heat off and demould the eggs on a plate.
4. For the tempering, heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add cumin seeds and let them change colour.
5. Add green chillies and curry leaves and sauté for a few seconds. Add onion and tomato and sauté for 1-2 minutes.
6. Add salt and mix well. Cook for 2-3 minutes.
7. Add red chilli powder, turmeric powder, cumin powder and gun powder and mix well. Cook for 1-2 minutes.
8. Add ½ cup water, mix and cook for 1 minute.
9. Add ½ cup water, mix, cover and cook for 1-2 minutes.
10. Add the cooked eggs and coriander leaves and gently coat the eggs with the masala. Cover and cook for 1-2 minutes.
11. Serve hot garnished with coriander sprig.

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