Egg Vindaloo - SK Khazana

Ingredients list for Egg Vindaloo - SK Khazana

• 6 Eggs hard-boiled, peeled
• 6-8 Cloves
• 10-15 Black peppercorns
• 1 1/2 teaspoons Cumin seeds
• 4-5 Green cardamoms
• 3 Dried red chillies
• Cinnamon 1 inch
• Ginger 1/2 inch, finely chopped
• 1 1/2 tablespoons Garlic finely chopped
• + 1 teaspoon Wine vinegar 2-3 tablespoons
• 2-3 teaspoons Oil + 2 tablespoons
• to taste Salt
• 3/4 teaspoon Red chilli powder
• 2 medium Onions sliced
• 1/4 teaspoon Turmeric powder
• Tomatoes Finely chopped
• 2-3 Green chillies slit
• 1/2 teaspoon Granulated sugar
• for garnish Fresh coriander leaves 1 teaspoon chopped +

Method

1. Put cloves, black peppercorns, cumin seeds, green cardamoms and dried red chillies in a blender jar and blend to a coarse powder.
2. Break and add cinnamon, ginger, garlic and 2-3 tbsps vinegar and blend to a fine paste and transfer into a bowl.
3. Halve the eggs lengthwise.
4. Heat 2 tsps oil in a non-stick pan on medium heat, add 1 tsp of the ground paste and saute for a few seconds. Add salt, ¼ tsp Tata Sampann Chilli Powder and sprinkle a little water, mix well.
5. Arrange the eggs cut side down in the pan and cook on high heat for 1 minute. Take the pan off the heat and let the eggs remain in it.
6. Heat 2 tbsps oil in another non-stick pan, add onions and saute. Add a pinch of salt and continue to saute on high heat till they turn golden.
7. Add ¾ of the remaining spice paste and 2 tbsps water, mix well and sauté for 1-2 minutes. Add salt, ¼ tsp turmeric powder and remaining Tata Sampann Chilli Powder, mix well and sauté for 1-2 minutes.
8. Add tomatoes and green chillies, mix well. Add 2 tbsps water, mix, cover and cook for 2-3 minutes or till the mixture is pulpy and the oil separates.
9. Add sugar and mix well. Add ¾ cup water and mix well. Let the mixture come to a boil.
10. Transfer almost all the eggs and save 1 half for garnish. Reduce heat, sprinkle 1 tsp coriander leaves. Add remaining wine vinegar, cover and cook for 2 minutes.
11. Transfer into a serving bowl, garnish with the remaining egg and sprinkle a little coriander leaves on top. Serve hot.