Chettinad Egg Masala

🔥 Prep

• Peel the 4 boiled eggs and make a shallow slit on each side to allow the masala to penetrate.
• Roughly chop the 2 onions.
• Chop the 1 tomato into small pieces.
• Measure out 3 tbsp grated coconut, 1 tsp fennel seeds, 1 tsp black pepper, 1 tsp chilli powder, 1.25 tsp salt, and 2.5 tbsp oil.
• Have 150 ml water ready.

🔥 Cook

• 1. Heat the 2.5 tbsp oil in a deep pan over medium heat for 1 minute until shimmering.
• 2. Add the 1 tsp fennel seeds and sauté for 30 seconds until fragrant.
• 3. Add the chopped 2 onions and cook on medium heat for 5 minutes until they turn translucent and lightly golden.
• 4. Stir in the chopped 1 tomato and continue cooking for 3 minutes on medium heat until it softens and releases juices.
• 5. Add the 1 tsp black pepper, 1 tsp chilli powder, and 1.25 tsp salt; mix well and cook for 1 minute on medium heat to toast the spices.
• 6. Add the 3 tbsp grated coconut and roast on low-medium heat for 4-5 minutes, stirring frequently, until the coconut turns golden brown and emits a nutty aroma.
• 7. Pour in the 150 ml water, increase to medium-high heat, and bring the mixture to a gentle boil for 2 minutes.
• 8. Reduce the heat to low and let the gravy simmer for 5 minutes, stirring occasionally, until it thickens slightly.
• 9. Gently slide the peeled boiled eggs (4 pcs, slit) into the gravy and simmer on low heat for 3-4 minutes, turning them once, so they absorb the flavors.
• 10. Taste and adjust salt if needed; turn off the heat.

🔥 Serve

• Transfer the Chettinad Egg Masala to a serving bowl and garnish with freshly chopped coriander leaves (optional).
• Serve hot with steamed rice, dosa, idli, or chapati.
• Accompany with lemon wedges and a side of coconut chutney for extra zing.