Tag Archives: best gravy for briyani

500th POST – Spicy Shahi Egg Masala

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A very easy, less time consuming with a common basic ingredient (EGG), attractive color (brown), very good texture (thick), very attractive (Color), wonderful aroma (blend of spices),  delicious (spices and egg) – It’s my 500th post “SPICY SHAHI EGG MASALA”. Thanks all for your support and do support me 🙂

This Egg masala goes out well with variety rice, Briyani’s and pilaf (pulav). Also it goes out well with any Indian Bread. My son being an all time favorite of egg, made me try out different egg recipes. The boiled egg when get induced in this masala, it gives out a very good taste, aroma and also its color attracts everyone. Let us move on to the recipe…

Spicy Shahi Egg masala

Spicy Shahi Egg masala

Ingredients:

  • Hard Boiled Eggs – 5 nos
  • Onions – 3 nos(medium sized)
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Red chillies – 4 nos
  • Shahi Jeera – ½ tsp
  • Coriander seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Garlic – 6 cloves
  • Ginger – 1 “ inch stick
  • Cardamom – 1 no
  • Peppercorns – ½ tsp
  • Cloves – 3 nos
  • Cinnamon – 1”inch bark
  • Oil – 1 tbsp
  • Lemon juice – 1 tsp

Preparation:

  • Heat a tsp of oil in a kadai. Add in the cumin, fennel, coriander seeds, red chilli, cloves, shahi jeera, cinnamon, cardamom, peppercorns, ginger and garlic and cook till the raw smell goes off.
  • Bring them to room temperature and grind it to a fine paste by adding little water.
  • Finely chop the onions.
  • Heat oil in a kadai, add ¼ tsp of cumin seeds and curry leaves. Wait till they crackle.
  • Add the onions and fry till they are transparent.
  • Add the turmeric powder, ground masala and salt. Cook them till the raw smell goes off.
  • Pour in a cup of water, let it boil.
  • Slit the boiled eggs and add them in the masala, cover and cook till the masala thickens.
  • Pour in the lemon juice, stir and cook for 2 mins.
  • Transfer it to a bowl and garnish with finely chopped coriander leaves.

Note: Gently slit the sides of the eggs. Make sure that the eggs should not break while stirring.

Brinjal / Baby eggplant gravy

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This Brinjal curry is perfect for Briyani and pulav’s. I have accompanied this with Afghan lamb pilaf(Kabuli pulav) and it was too good. Let us move on to the recipe…

Brinjal / Baby eggplant curry

Brinjal / Baby eggplant curry

Ingredients:

  • Peanuts – 2 tbsp
  • Tamarind extract – 1/2 cup
  • Sesame seeds – 1 tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – a string
  • Onions – 1 ½ nos(medium sized)
  • Brinjal / Baby eggplant– 5 nos (medium sized)
  • Chilli powder – 1 tsp
  • Salt to taste
  • Turmeric powder – ¼ tsp
  • Oil – 1 tbsp

Preparation:

  • Peel and chop the onions to medium pieces. Clean, remove the stalk of brinjal and slit them from the bottom towards top, make sure that the pieces should not get separate from the brinjal.
  • Dry roast peanuts for 5 mins, peel off the skin. Add a sesame seed to peanuts and fry till the raw smell goes off.
  • Transfer it to a plate. Bring it to room temperature and grind it a fine powder.
  • Heat oil in a kadai. Add cumin seeds and curry leaves, wait till they crackle.
  • Add in the onions and fry till they are transparent.
  • Add in the brinjal and fry for 5 mins. Cover and cook in medium flame, turn the brinjal once in a while.
  • Remove the brinjal, add chilli powder and turmeric powder once when the brinjal changes its colour to brown.
  • Sprinkle little water and cook for few mins, till the raw smell of the spice powders goes off.
  • Add in the grounded powder, fry until the raw smell goes off.
  • Pour in half a cup of tamarind extract and a cup of water.
  • Cover and cook the brinjal.
  • Remove the lid, when the brinjal is cooked and cook in medium flame, until the gravy thickens and the oil separates and floats on the top.

Serve hot with any briyani and pulav.