Egg masala

Ingredients:

Eggs – 4 hard boiled, peeled

Curry leaves – 8 to 10

Onion – 2 medium

Tomato – 1 medium

Ginger garlic paste – 1 ½ teaspoon

Red chilly powder – 2 teaspoon

Turmeric powder – ¼ tespoon

Coriander cumin powder – 1 teaspoon

Garam masala – 1 teaspoon

Oil – 1 tablespoon

Coriander leaves for garnishing

Salt

Recipe:

• Heat oil in a pan.
• Add curry leaves and let it splutter.
• Add finely chopped onion and cook until onions soften.
• Add ginger garlic paste and saute till raw smell goes off.
• Now add finely chopped tomato and cook for 4-5 mins.
• Once tomatoes are soft, add red chilly powder, coriander cumin powder,garam masala,turmeric powder and mix well.
• Saute till oil separates.
• Now add boiled eggs and salt to taste.
• Add water to adjust the consistency and cook for 5 mins on low flame.
• Garnish with coriander leaves
• Serve hot with roti.

Malavani Crab Curry/ मालवणी खेकडा करी

Ingredients:

Crab – 4

Onion – 2 medium

Malavani masala/Red chilly powder – 2 to 3 teaspoon

Turmeric powder – 1/2 teaspoon

Black pepper – 7 to 8

Clove – 4

Cinnamon stick - 1

Grated fresh coconut – ½ cup

Garlic – 4

Ginger – 1 inch

Oil – 2 ½  tablespoon

Salt

Recipe:

• Clean the crabs under running water.
• Keep the crab abdomen and large claws in a bowl.
• Grind the small claws in mixer with ½ cup water.
• Strain the juice and keep it aside.
• Heat 2 tspn oil in a pan.
• Add 1 sliced onion, chopped ginger and garlic.
• Saute till onion is translucent.
• Add whole spices, coconut and roast till the coconut is golden brown in color.
• Keep it aside and let it cool down.
• Add this to blender and make a smooth paste.
• Heat 2 tablespoon oil in a non-stick pan.
• Add 1 finely chopped onion.
• Once onion is translucent add red chilly powder, turmeric powder.
• Saute till oil starts to separate.
• Now add coconut paste and mix well.
• Add little water and simmer for 2-3 minutes
• Add crab abdomens and large claws, mix well.
• Cover and cook for 5 minutes.
• Now add the strained juice , salt and cook for 4-5 minutes.
• Garnish with coriander.
• Serve hot with rice bhakari or steamed rice.