EGG GREEN MASALA
Till I got married, I was a strict vegetarian. I never even ate eggs. But over time, I started eating eggs and then cooking dishes made with eggs. We love the tasty egg curries common in different parts of India.
As you would know, eggs- both the yolk and the whites- have numerous health benefits. We can use eggs in different forms for breakfast - scrambled, boiled, fried, and in omelettes. Likewise, for lunch/dinner, eggs can be used in different kinds of curries and side dishes.
Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-
- Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
- Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
- Egg Curry, goes great with pulao or fried rice
Today's recipe is for another Egg Curry ,but this one is significantly different from the others in that it has a green masala from which it gets its name. The masala for this dish is made with mint and coriander leaves which give it the green colour. The cashew nuts added while grinding the masala gives the masala a thick and creamy texture. The use of coconut oil is important to get the authentic flavour of this dish but you can make this with any cooking oil.
This dish is common in the Mangaluru region of my Home State of Karnataka. I have adapted this from the Kannada video on YouTube for Egg Green Masala from Mangalore Recipes.
We loved this with peas pulao and I am sure you will too!!
- Eggs, 5-6
- Turmeric Powder, 1/4 tsp (used while roasting the eggs)
- Garam Masala Powder, 1/2 tsp
- Coriander Powder, 1 tsp
- Turmeric Powder, 1/4 tsp
- Lemon juice, from 1/2 a lemon
- Salt, to taste
- Coconut Oil, 3 tbsp
- Medium-sized Onions, 2
- Green Chillies, 5 or as per taste
- Coriander Leaves, 1 cup
- Mint Leaves, 1/2 cup
- Curry Leaves, a few
- Ginger, 1" piece
- Garlic Cloves, 12
- Cashewnuts, 15-20
- Bay Leaf, 1
- Cinnamon, 1"
- Star Anise, 1
- Cloves, 4
- Peppercorns, 5-6
- Fennel Seeds, 1/2 tsp