This is one of my favorite way of cooking boiled eggs to make a sabzi that the family enjoys for meals during travel, by either road or train. Food is an essential part of travelling for my family. So much so, that they agree to come along based on the food available during long journeys! This recipe is just one of the few easy on-the-go recipes I use to satiate my hungry kids. Going through the pictorial depiction of the ingredients and method of cooking, you would agree with me how easy and yummy this simple recipe turns out. Go ahead and have fun cooking this, and do let me know your comments.
Boiled Eggs, Onions, Green Chilies, Tomato, Ginger, Garlic, Oil- 30 ml, 1 tsp Cumin, 2 tsp Red Chilli Powder, Salt to taste and Sprig of fresh mint. Little water will be needed for mixing the ingredients.
Prepare the Ingredients for use:
I sliced the onions and chopped the tomatoes. Each egg was sliced into four. As the yolk is not preferred, I used yolk of only two eggs.
The cumin, green chilies, garlic and ginger were roughly crushed using mortar and pestle as we don’t need a fine paste.
Heat oil in a Kadai/frying pan and add the sliced onions to it. Fry onion till pinkish in color. Add the coarsely ground chilies and ginger garlic mix. Then add the chopped tomatoes.
Cook the tomatoes for sometime, then add the turmeric, and chili powder and salt.
Then add the sliced eggs and little water to mix all the ingredients. Simmer for few minutes. Garnish with mint and green chili and serve either with paratha or roti or any type of bread.
The onion masala can be kept ready in the fridge to be used for later and thus by just adding boiled eggs to it the dish can be made in no time.