Egg masala - Kerala style

You Need:

Eggs - 6
Onion - 4 nos (thin sliced)
Tomato - 2 ( nicely chopped)
Ginger Garlic paste - 1 tbsp
Green chillies - 3 ( slitted)
Turmeric powder - 1/4 tsp
Chilly powder -  1.5 to 2 tsp
Garam masala - 1/2 tsp
Salt - To taste
Oil – As required
Cilantro - For garnish

Boil the eggs in water for about 10 - 15 minutes or until they are done. Remove their shells. Cut them into halves. Keep aside. Heat 2 tbsp oil in a non-stick pan at medium heat and splutter the mustard seeds. Add  ginger,  garlic and green chilies. Once they are done, add the sliced onion, curry leaves and little salt. Stir-fry until onion turn golden brown in color. Now add the chopped tomatoes. Cook covered for a few minutes at medium heat until they get mashed up and the oil separates. Now add all the masala powders. Stir until the oil separates. You can sprinkle a little water to avoid the masala powders from getting burnt.  Now add the egg halves. Mix them carefully with the masala. Cover with the lid and cook for one minute at very low heat. Garnish with chopped cilantro. 

Yummy egg masala is ready to be served hot with chapatis or rice.