Egg Kheema is different from Egg Bhurji in taste and preparation as well. It goes well with Rice, Roti, Bread etc.
Hard Boiled Eggs – 5
Oil – 2 tbsp
Cumin Seeds – ¾ tsp
Onion – 1 (finely chopped)
Bay Leaf – 1
Ginger Garlic Paste – 1 tsp
Tomato (Large) – 3 (finely chopped)
Red Chilli – ¾ tsp
Black Pepper Powder – ½ tsp
Coriander Seed Powder – 1 tsp
Turmeric Powder – 1 pinch
Garam Masala – 1 pinch
Salt to taste
Finely chopped Coriander Leaves – 2 tbsp
Grate the hard boiled Eggs (use a grater with large holes). Keep aside.
Heat the Oil in a pan. Add Cumin Seeds and Bay Leaf. When the Cumin Seeds crackle, add the Onions, Green Chilli and Salt. Fry them for a minute. Add Ginger Garlic Paste and sauté them till its raw smell goes away.
Add the Tomatoes and the powder masalas. Adjust Salt. Sauté till the Tomato becomes soft. Cover the pan with a lid and cook for 3 to 4 minutes in medium flame. Mash it with a ladle.
Add ½ cup of water and stir till thickened. Add the grated Eggs.
Mix gently. Cover and simmer for a couple of minutes.
Transfer to a serving bowl and garnish with the Coriander Leaves.
Serve hot with Roti, Rice etc.
You can cut the hard boiled Eggs into tiny pieces instead of grating. You need one large Tomato per Egg used in this recipe.