Step 1: Boil the Eggs

Place 5 eggs in a pot of water and bring to a rolling boil. Cook for approximately 10-12 minutes until the eggs are hard-boiled. Once cooked, remove from heat, drain the hot water, and cool the eggs under cold water or in an ice bath.

Step 2: Peel and Cut the Eggs

Carefully peel the cooled hard-boiled eggs. Once peeled, cut each egg into halves or quarters, as desired, making sure not to break the yolks.

Step 3: Prepare the Masala Base

Heat 2 tablespoons of cooking oil in a pan over medium heat. Once the oil is hot, add 1/2 teaspoon of mustard seeds and let them splutter. Then, add salt to taste and a sprig of curry leaves, frying for about 10-15 seconds until fragrant.

Step 4: Add Spices and Eggs

To the pan, add 1-2 teaspoons of red chili powder, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of pepper powder. Stir quickly for about 5-10 seconds to combine with the oil and other ingredients. Immediately add the cut boiled eggs to the pan.

Step 5: Fry the Eggs with Masala

Gently toss and fry the eggs with the masala mixture for 3-5 minutes, ensuring all egg pieces are well coated with the spices. Continue to cook until the eggs are lightly browned and the masala is fragrant and slightly dry.

Step 6: Serve

Once the eggs are thoroughly coated and fried, remove the egg masala from the heat and transfer it to a serving plate. Serve hot as a side dish with rice, roti, or paratha.

• Ensure the eggs are fully boiled for easy peeling and cutting.

• Adjust the amount of chili powder and pepper according to your spice preference.

• Fry the eggs until they are lightly golden brown for a better texture and flavor.

• Add chopped onions and tomatoes after the curry leaves for a richer gravy.

• Include ginger-garlic paste for an enhanced aroma and taste.

• Garnish with fresh coriander leaves before serving.