THANI NAADAN MOTTA ROAST-egg in pan fried onion masala
Why this recipe works for me: It is a good accompaniment to rice and can be made quickly when unexpected guests arrive. This is a win-win dish at my house—the kids don't like the roast onions, so they take the boiled eggs, and the parents take the roast onions.
Ingredients
- 4 boiled eggs
- onion, very finely sliced (300 gms)
- 2 garlic cloves chopped
- small piece of ginger, grated
- 1 green chili, slit, and seed removed
- 3-4 Tbsp oil
- 1 Tbsp coriander powder
- 1/2 tsp Kashmiri chili powder
- 1/8 tsp garam masala
- 1/8 tsp star anise powder
- curry leaves
- salt to taste(1/2 tsp)
- vinegar as per taste(1 tsp)
Method
- Boil 4 eggs and keep aside.
- Prepare the onions, garlic, ginger, and green chili and keep them aside.
- Heat a pan on medium high heat, when the pan is warm, add the oil.
- When the oil is hot, add the sliced onions. Sauté until translucent. Then, add sufficient salt at this point. Don't add salt after the onions brown, as the onions won't absorb the salt at that stage. Let the onions start to brown lightly. (There is no need to wait for them to crisp.) Now add the sliced garlic, garlic, and green chili, and sauté for a minute.
- You can brown the onions, either light brown or crispy fry.
- Add curry leaves. Stir. Now add all the spices mentioned above. Sauté for a few minutes and turn off.
- Peel the shell of the eggs, halve it, and put it into the onion masala.
- Alternately, the eggs can be put in the serving dish, and the onion masala can be layered on top of them.
NOTES
- The onions are crispy and brown then only a small amount of onions with the eggs will do. You don't have to serve the onions like you would for motta roast.
- Garlic sautés faster than onions and browns faster , and browned garlic does not taste very good. So put the onions first and then the garlic. I like to give the onions a head start.
- Vinegar can be used for a slightly sour taste.
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