Kerala Style Egg White and Peas Masala

Egg and peas cooked with spices is a delicious side dish with Indian rotis. It also tastes well with Appam. So if you are used to just making stu every time, try this different recipe. Onion, ginger, garlic, chilly and tomato are sauteed in a caste iron wok and then the spices are added. I used the egg whites only. If you like use the whole egg. This is a typical Kerala style dish. The peas with a slightly sweet taste balances the spice level. The same combination is made even with coconut milk. This is the curry usually served in restaurants for breakfast. This is my hubby's favorite dish. It is very difficult to satisfy his palate.The combination of eggs and peas sounds weird but trust me it is yummy! So what are you waiting for? Make this and get your taste buds ready for some good eats!

EGG WHITE AND PEAS MASALA

INGREDIENTS

Eggs - 6
Onion - 8 large (weighs approx 750g)
Garlic - 10 cloves
Ginger - 1 tbsp finely chopped
Green Chilly - 5 slit into half
Tomato - 2 medium sized
Frozen Peas - 1 cup
Coriander Powder - 1 tbsp
Mutton Masala/ Vegetable Masala - 1 1/4 tbsp adjust as per spice level required
Red Chilly Powder - 1 tbsp or adjust to taste
Salt - 1 1/2 tsp or as required
Oil - 1/4 cup
Water - 2 tbsp
Coriander Leaves - 1/4 cup finely chopped

METHOD

Boil the eggs for 10 minutes. Remove and cool in cold water. Peel and slice using an egg slicer.
Soak the peas in water.
Heat oil in a caste iron wok.
Add the ginger and garlic.
Next add the onion and saute for 5- 6 minutes on high flame. Add salt.
Reduce the heat to low and add in the masalas. Stir well for a minute.
Add in the tomatoes and the drained peas.
Cover and cook till the tomatoes are mashed approx 2 minutes. Check in between. If the masala is sticking to the pan add 2 tbsp water. Check salt.
Switch off the flame and add in the eggs.
Cover the eggs with the masala.
Let it sit for 2 minutes.
Garnish with coriander leaves and serve hot.

Tips:
To boil eggs perfectly place the eggs in tap water in a bowl. The water level should be 1 inch above the eggs. Switch on the stove to high flame. Once the water comes to a rolling boil reduce flame to medium. It takes only ten minutes. Remove the eggs from the hot water and transfer them to a bowl with cold water.
If you are using a non stick wok reduce the oil used. In a caste iron wok the masala will get burnt.
The onion should not turn mushy. It should be a little crisp.
I used Eastern Mutton Masala.
I used homemade red chilly powder which is a mix of Kashmiri chilly and Spicy dry red chillies 1:1 ratio.


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