Egg Pepper Masala/Egg Pepper Curry

Today I am sharing yet another finger licking egg curry loaded with flavors.With winter slowly getting with a gloomy weather,kids are getting cold.As black pepper is used as a natural remedy for cold and cough I try to include a lot in winters especially.

This egg curry is one such recipe where you can add lot of black pepper to include in the diet.Even kids can enjoy without any complaints.My kids never got bored of this curry and every time they surprise me with their clean plate. Off to the recipe..............

Egg Pepper Masala/Egg Pepper Curry

Basic Information

Preparation time 20 minutes
Cooking time 30-35 minutes

Serves 4(generously)

Ingredients

Ingredient	Quantity
Hard boiled eggs	6-8
Onion(finely chopped)	2 medium size
Tomato(finely chopped)	2 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	1 tbs
Red chilly powder	1/2 tsp
Coriander powder	3 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Coriander leaves(chopped)	2 tbs

For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Fennel seeds/sombu	1/2 tsp

Roast and powder

Ingredient	Quantity
Fennel seeds/sombu	1 tsp
Black pepper/milagu	1 tbs
Red chilly/varamilagai	1

Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Poppy seeds/kasakasaa	1/2 tsp

Method

Boil the eggs for 15 minutes in water and remove the shell,Keep it aside.Grind the given ingredients to a fine paste and set it aside.
Dry roast the fennel seeds,black pepper and red chilly in a medium flame till a nice aroma come out.Put off the flame and powder it in a mortar and pestle to a coarse powder.

Now in a pan heat a tsp of oil and fry the hard boiled eggs for couple of minutes.Sprinkle a pinch of salt,turmeric powder and red chilly powder.Mix it well and it coats on each egg well.Keep it on a flame for another minute,remove it and transfer to a plate.

Now in the same pan heat the remaining oil and do the tempering with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in half of the ground fennel and pepper powder and spice powders.Fry in the oil for a minute.

At this stage add in chopped tomato and cook it until mushy.Add 1/2 cup of water and let it cook till the oil separates.Add in the ground paste and mix it well.

Add in some water and adjust the consistency if need.Add rest of the ground fennel and black pepper powder.Allow it to boil.Once the raw smell goes off add in the eggs and allow it for one boil.Add in the chopped coriander leaves and lemon juice,put off the flame.

Serve it with roti or rice.

While frying the fennel and pepper,keep the flame in medium.
The spices give are for medium spice level.
The amount of green chillies and the black pepper only gives the spiciness to the curry,so adjust accordingly.I added around 1/4 tsp of red chilly powder along with the spice powders.