Egg do pyaza

• Servings: 2
• Boiling time: 15 minutes.
• Preparation time: 10 minutes.
• Frying time: 10-11 minutes.
• Cooking time: 5-6 minutes.
• Total time: 41 minutes.

It is believed that if a warm meal prepared by the lady of the house, it is great for improving family health. Give to your family the daily dose of power with protein; egg is loaded with the protein power, which helps building strong muscles. You can prepare egg in many ways; boiled eggs to egg do pyaza. ‘Sunday ho ya Monday roz khao ande’.

Ingredients:

• Eggs: 3 no.
• Onion: 300-350 gm.
• Garlic: 5-6 flakes
• Ginger: 2” piece
• Green chilli: 3-4 no. (As per taste)
• Tomato: 1 no. (Medium size)
• Kashmiri chilli powder: 2 teaspoon (as per your taste)
• Turmeric powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder:  1 teaspoon
• Mustard Oil/any cooking oil: 4 tablespoon
• Cumin: 1 teaspoon
• Salt: one and half teaspoon (as per taste)

Preparation:

1. Boil eggs, peel off and chop into two halves, keep aside.
2. Take half quantity of onion, slices longitudinally and cut rest half quantity of onion into 8 pieces, then separate them layer by layer as in photo.
3. Peel off and Chop garlic, grate/chop ginger, keep aside.
4. Chop tomato, keep aside
5. Deseed green chilli and chop longitudinally, keep aside.

Method:

1. Heat oil in a fry pan; add separated layers of onion; saute on high flame for 2-3 minutes or  till it gets light brown in colour, add green chilli; stir fry for few seconds, remove it. Keep aside.
2. Add cumin into the oil; sputter it for few seconds, add longitudinally sliced onion, stir fry on high flame for couple of minutes or until it turns light brown in colour, add sliced tomato and stir fry for couple of minutes.
3. Add chilli powder, coriander powder, turmeric powder and salt, add ¼ cup of water so that all masala get messy in appearance.
4. Now it’s time to add fried leaf of onion and green chilli, cook for couple of minutes on medium flame, add Garam masala powder and chopped egg, fry for couple of minutes, put off the flame.
5. ‘Transfer in to serving bowl and decorate with green coriander leaves. Serve with roti, paratha or as a side dish.
6.  ‘Eggs do pyaza’ is ready to serve.

Egg do pyaza by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.