Name: Saoji Egg Curry recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Saoji spice powder :; Cloves 7; dried red chillies 6; Coriander seeds 1 Tablespoon; Black pepper corns 9; Poppy seeds 2 tablespoons; Cumin seeds 1 teaspoon; Green elaichi 3; Cinnamon sticks small 4; ajwain 1 teaspoon; Star anise 1/2; Dry coconut scrapings 2 tablespoons; Other Ingredients :; Sesame / Mustard oil 4 tablespoons; Onions 2 big finely chopped; Tomatoes red and ripe big sized 3 finely chopped; Ginger garlic paste 1/2 teaspoon; Salt required or 2 teaspoons; Hard boiled eggs 4-5; Fennel powder freshly crushed 1 teaspoon; water 1/4 cup; Dried fenugreek leaves crushed fistful; Cilantros freshly chopped for garnishing

Ingredients Serving: 4

Saoji spice powder :
Cloves 7
dried red chillies 6
Coriander seeds 1 Tablespoon
Black pepper corns 9
Poppy seeds 2 tablespoons
Cumin seeds 1 teaspoon
Green elaichi 3
Cinnamon sticks small 4
ajwain 1 teaspoon
Star anise 1/2
Dry coconut scrapings 2 tablespoons
Other Ingredients :
Sesame / Mustard oil 4 tablespoons
Onions 2 big finely chopped
Tomatoes red and ripe big sized 3 finely chopped
Ginger garlic paste 1/2 teaspoon
Salt required or 2 teaspoons
Hard boiled eggs 4-5
Fennel powder freshly crushed 1 teaspoon
water 1/4 cup
Dried fenugreek leaves crushed fistful
Cilantros freshly chopped for garnishing

Instructions

Dry roast 1 tablespoon coriander seeds,7cloves,6dried red chillies,black pepper 9,1 teaspoon cumin,
3 elaichi,1.5 tablespoon poppy seeds,4 small cinnamon sticks,teaspoon Ajwain, 1/2staranise in low
heat until aroma released . Add 2 tablespoons dried coconut scrapings. Dry roast until light brown.
Cool the mixture and grind into a slightly coarse powder.Keep aside .Heat 4 tablespoons oil in pan.
Add 2 big onions finely chopped . Sauté until pink .
Add required salt while sautéing the onions .
Add 3 big onions finely chopped . Sauté completely until tomatoes go mashed and invisible .
While tomatoes are getting sautéed , add 1/2 teaspoon ginger garlic paste . Sauté quickly in oil.
Tomatoes are getting cooked finely . This step is mandatory for a rich curry .
Once tomatoes loose moisture , add the prepared Saoji spice powder.
Add 1/4 cup water .
Mix thoroughly and allow to cook .
When the water shrinks considerably , add a fistful of crushed dried fenugreek leaves . Mix .
Cook until a rich coloured gravy is achieved .Add a teaspoon freshly crushed fennel powder.Mix.
Take 4-5 hard boiled eggs . Cut them into equal halves, drop them in the curry,coat eggs in masala.
Cover and Slow cook in low for 3-5mins.Garnish with cilantros chopped. Saoji Egg curry is ready .
Serve hot with hot rice/ rotis .

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