Jhatpat (Quick) Dry Egg Masala is an easy Egg recipe which can be prepared very quickly. On days when you have had a long working day or need something in a hurry, this dish is the perfect go to recipe.
Boiled and peeled Eggs – 4
Dhania Powder (corriander powder) – 1 tbsp
Jeera Powder (cumin powder) – 1 tsp
Red Chilli Powder – 1 tbsp
Garam Masala – ¼ tsp
Chat Masala – ½ tsp
Oil – 1 ½ to 2 tbsp
Salt to taste
Oil – 1 tsp
Curry Leaves – 1 frig
Onion Big – 1 (finely chopped)
Ginger Garlic Paste – 1 tsp
In a bowl, mix all the spices and powders under “To marinate” column. The Oil is also added to make it a liquid paste.
Make slits in the boiled Eggs. Transfer the Eggs to the bowl and mix gently with the liquid paste so that the masala paste coats the Eggs evenly. Set aside for 10 minutes.
Heat a spoon of Oil in a pan. Add Curry Leaves. When it becomes crisp, add Onion and Ginger Garlic paste.
Sauté them for a couple of minutes. Add the Masala Coated Eggs along with any remaining paste. Stir cook till the raw smell of the masala goes away.
Transfer to a serving bowl.