Egg Thokku
Boiled eggs simmered in a deeply spiced onion-tomato thokku — semi-dry, robust, perfect spooned over rice or with chapati. The Tamil weekday egg dish.
Per serving
Ingredients
- 6Eggs, boiled and peeled
- 3 mediumOnion, finely chopped
- 4 mediumTomato
- 1 1/2 tbspGinger garlic paste
- 1 1/2 tspRed chilli powder
- 1/2 tspTurmeric powder
- 1 tspCoriander powder
- 1/2 tspGaram masala
- 1 tspMustard seeds
- 10Curry leaves
- to tasteSalt
- 3 tbspOil
- 2 tbspCoriander leaves, chopped
Method
- 1
Score each boiled egg with 3-4 shallow slits — helps the masala penetrate.
- 2
Blend 1 onion with all 4 tomatoes to a smooth puree.
- 3
Heat oil in a kadai. Add mustard seeds; when they crackle, add curry leaves and the remaining 2 chopped onions.
- 4
Sauté until the onion is deep golden, 6-7 minutes.
- 5
Add ginger garlic paste, stir 1 minute. Add turmeric and ginger garlic paste.
- 6
Pour in the onion-tomato puree along with red chilli powder, coriander powder, salt and 1/2 cup water. Cook until oil floats on top, 10-12 minutes.
- 7
Add the eggs and gently roll them in the masala. Sprinkle garam masala. Simmer 3-4 minutes on low.
- 8
Garnish with coriander leaves and serve hot with rice or chapati.