How to prepare Spicy Mustard Masala Egg fry.

Mustard Egg fry is a delicious recipe that uses in every kitchen. It is spicy and favourable and has a unique taste. Try in your home.

Ingredients:

4 Boiled Egg

2 Onion

2 Tablespoon Mustard Paste

1 Tomato

1/2 teaspoon cumin seeds

3 tablespoon mustard oil

1 pinch powdered turmeric

Salt as per your taste

1 tablespoon red Chilli powder

1/2 tablespoon sugar

Fresh Coriander Leaves

Egg Fry

How to Make Spicy Mustard Boiled Egg Fry.

Step 1. 

Boiled the eggs in a bottom pan and let it cool for sometimes.

Step 2.

Heat the Pan, pour the mustard oil and when the mustard smell comes, put the sugar and let the colour comes.

Step 3.

It will give you a golden colour to the food. Now put the cumin seeds when it spilt add Slices onion and fry a little.

Step 4.

Chop the tomatoes and fry them till tender in low flame. Once the tomatoes form a gravy put the mustard paste and leave for five minutes to leave the raw smell.

Step 5.

Add Salt, red chilli powder and turmeric and fry the masala in low flame. If you feel the mustard masala is gravy put the Boiled egg.

Step 6. 

Cover the pan and let it simmer for 5 minutes then turn another side. Fry the egg in low flames.

Step 7.

Add fresh coriander leaves, Now Spicy egg is ready to eat with steamed rice, hot Paratha.

Spicy Dhaba Style Egg Curry Recipe

Ingredients:

• Eggs     - 3
• Oil        - 2 tbsp
• Onions   - 2
• Tomato    - 2
• Bay leaf    - 1
• Cloves      - 3 to 4
• Cinnamon    - 1
• Black pepper   - 1 tsp
• Ginger garlic paste- 1 tbsp
• Turmeric pwd   - ¼ tsp
• Red chilly pwd       - 1 to 2 tsp
• Coriander pwd       -2 tsp
• Garam masala pwd- 1 tsp
• Lemon juice           - few drops
• Salt to taste
• Fresh coriander leaves

Method:

• Add sliced tomatoes to blender and make it to puree.
• Keep it aside.
• Cook the eggs, deshell it and make fine slits on it.
• Heat oil in a fry pan.
• Add the cooked eggs and saute until it turns light golden yellow in color.
• Take it and keep aside.
• To the pan add 2 tsp of oil and heat it. Add bay leaf, cloves, cinnamon, black pepper and saute for a minute.
• Make a paste of sliced onions and add it to the pan.
• Keep the flame in medium and keep on stirring until the onions are cooked and the raw smell disappears.
• Add ginger garlic paste and saute for one minute.
• Add turmeric pwd, red chilly pwd, coriander pwd, salt and combine. ( adjust the red chilly pwd to suit your spicy taste)
• Add 1 cup of water and allow to boil.
• Once the oil oozes out of the masala, add the tomato puree.
• Mix well.
• Continue cooking for another 4 to 5 minutes in low medium flame.
• Once the gravy reaches thick consistency, add the boiled eggs.
• 
  
• Add garam masala pwd and stir.
• Taste and adjust salt and seasonings. . ( add 2 tsp of yoghurt in this step, if you like to have more creamy gravy)
• Turn off flame.
• Squeeze few drops of lemon juice.
• Serve hot with fresh coriander leaves garnishing.