Introduction:
Egg Sukha is a dry and spicy Indian dish made with boiled eggs cooked in a flavorful masala. This dish is perfect for those who enjoy a hearty and satisfying meal with a bit of a kick. It’s a versatile dish that can be served with roti, naan, or as a side with rice. The dry nature of this dish makes it ideal for packed lunches or picnics as well.
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Ingredients:
For Boiling the Eggs:
4 eggs
Water for boiling
For the Sukha Masala:
2 tablespoons oil (vegetable or mustard oil)
1 large onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, slit lengthwise
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
1/2 teaspoon black pepper powder
Salt to taste
Fresh coriander leaves, chopped, for garnish
Lemon wedges, for serving
Instructions:
Boiling the Eggs:
Place the eggs in a pot and cover them with water. Bring the water to a boil.
Once the water is boiling, reduce the heat to medium and let the eggs simmer for about 8-10 minutes.
After boiling, remove the eggs from the pot and place them in cold water. Peel the eggs and set them aside.
Cut the boiled eggs in half or quarters, depending on your preference.
Preparing the Sukha Masala:
Heat oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste to the pan and sauté for 2-3 minutes until the raw smell disappears.
Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate from the mixture.
Add the turmeric powder, red chili powder, coriander powder, cumin powder, and black pepper powder. Stir well and cook the spices for another 2-3 minutes.
Cooking the Eggs:
Gently add the boiled egg pieces to the masala. Toss the eggs in the masala, ensuring they are well coated.
Cook on low heat for 5-7 minutes, allowing the eggs to absorb the flavors of the masala.
Sprinkle garam masala powder and mix gently.
Garnishing:
Turn off the heat and garnish the Egg Sukha with freshly chopped coriander leaves.
Serving:
Serve the Egg Sukha hot with roti, naan, or as a side dish with rice. You can also serve it with lemon wedges for an added zing.
Conclusion:
Egg Sukha is a delicious and easy-to-make dish that brings out the rich flavors of Indian spices in a dry format. It's perfect for those who prefer a less saucy dish but still want to enjoy a burst of flavor. Whether for a quick weeknight dinner or a special occasion, Egg Sukha is sure to be a hit with everyone.
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