Ingredients
Egg Coating Ingredients
- 9-10 pcs Boiled Eggs
- 2 tbsp Yogurt
- ¼ tsp Chili powder
- ¼ tsp Turmeric powder
- 2 tbsp Cooking oil
- ¼ tsp Salt
Ingredients for Dopeyaja
- 1 cup Chopped Onion
- ½ cup Cup Tomato Paste
- 2 pcs 2-inch Cinnamon Sticks
- 4-5 pcs Cloves
- 4-5 pcs Green Cardamoms
- 1 tsp Cumin seeds
- 1 tsp Chili powder
- ⅓ tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- ½ cup Cooking Oil
- 1 tbsp Yogurt
- Sugar optional
- Salt to taste
Instructions
- In a bowl add 2 tbsp Yogurt, ¼ tsp Chili powder, ¼ tsp Turmeric powder, ¼ tsp Salt and mix well. Make slits on the eggs and add coat the eggs very well with the mixture.
- Add 2 tbsp of oil to a pan and fry the marinated eggs until golden brown. Take out the eggs and add Cinnamon sticks, Cloves, Cardamoms, and Cumin seeds and fry for 2-3 minutes.
- Keeping the flame in medium low flame add chopped onions and cook until golden brown.
- Add garlic and ginger paste to the onions and cook for 2-3 minutes. Then add the tomato paste and stir well. Add the Chili, Turmeric, and Coriander powder and mix well.
- Then add 1 tbsp of Yogurt, Salt, and Sugar (optional) and mix well. Add ½ cup of warm water and stir. After cooking for 5 minutes, add the fried eggs and mix well. Make sure to mix gently or else the eggs might fall apart.
- Add ½ cup of warm water and stir. Cover and cook for 5 minutes on medium-low flame. Uncover the pot and cook until the water has evaporated and the gravy is thicker.
- Take out the egg dopeyaja and serve it with hot white rice.
Nutrition
Serving: 1Cup | Calories: 198kcal | Carbohydrates: 9.01g | Fat: 5.98g | Saturated Fat: 12.05g | Polyunsaturated Fat: 2.93g | Monounsaturated Fat: 2.65g | Cholesterol: 233mg | Sodium: 282mg | Potassium: 456mg | Fiber: 3.4g | Sugar: 15.18g
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