Vegetarian Egg Masala

Ingredients for 3 servings:

• 1 chili pepper(s), green
• 1 tomato(s)
• 1 handful of curry leaves (usually dried in Indian restaurants)
• 1 tbsp mustard seeds, dark
• 2 onions, red
• 1 tsp, leveled turmeric
• 1 tsp garlic/ginger paste (mixed 1:1 with a little water in a blender)
• 1 tbsp spice mix (meat masala powder)
• 1 tbsp spice mix (garam masala powder)
• 3 tbsp oil, neutral
• 3 eggs, boiled
• 1 jar water
• 2 tbsp coconut milk
• 1 pinch of salt
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Egg Masala – originally from Kerala/India

Pour oil into a hot wok and fry the mustard seeds until they start to pop. Then quickly add the chopped green chili and curry leaves. Cook over high heat for another 3 minutes, then add the thinly sliced ​​onions and continue to cook over high heat until the onions start to brown. Reduce the heat and add the turmeric, garlic/ginger paste, and sliced ​​tomatoes. Return the heat to high and cook, stirring constantly, until everything is cooked softly. Then deglaze with a little water and slowly stir in the water until it forms a creamy mixture. It should form a real gravy. Reduce the heat again and finally stir in the meat and garam masala (both are available in Indian supermarkets or as a powder in well-stocked supermarkets). Season with salt and sugar, and finally add the coconut milk. Halve the boiled eggs and dip them in the masala just before serving.