Each household has their own recipe for this Egg Thokku. It is one of my favorite recipes that my mom makes. She makes it even more richer by adding a coconut spice paste, but I prefer to keep it simple and peppery. This is a really great side dish for pulavs and mixed rice like lemon rice, tomato rice etc. I made this as a side dish for my ‘Cream and corn pulao’.(recipe coming soon)
1 large red onion, sliced thin
2 medium tomatoes chopped
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp pepper powder
1/2 tsp garam masala
2 tsp oil
1/2 tsp fennel seeds
a sprig of curry leaves
salt to taste
Boil the eggs for about 20 minutes on a gentle simmer. Switch off , cool and de-shell the eggs. Some people halve the eggs so that the masala coats the insides also. Sometimes I do that, but this time I didn’t.
Heat the oil in a pan. Add the fennel seeds and when they splutter, add the curry leaves. Add the onions, tumeric powder and salt. Saute on medium heat until the onions caramelize and turn golden brown. Add the tomatoes and saute until all the moisture is gone from the tomatoes and the oil oozes out. Add the chilli powder and garam masala. Saute until the masalas are cooked. Add the eggs(whole or halved) and sprinkle with pepper powder. Remove from heat after gently coating the eggs in the masala.
Verdict: The eggs are perfectly coated with the spicy caramelized onion and tomato combination. The perfect way to savor these would be mix the boiled yolks along with the masala, that just renders a beautifully spicy and rich eggy taste.
Sending this to ‘Dish Name Starts with E’ event @ Akila’s Kitchen.Pin It