Ingredients with Measurements:
- 6 eggs
- 1 cup fresh coriander leaves
- 1/2 cup mint leaves
- 6-8 green chillies
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1/2 tsp sugar
- Salt to taste
- 1/4 cup vegetable oil
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Boil the eggs in a pot of water for 10 minutes. Once done, remove from heat, drain the water and let the eggs cool.
2. In a blender, add coriander leaves, mint leaves, green chillies, ginger-garlic paste, cumin seeds, coriander seeds, black peppercorns, turmeric powder, garam masala powder, sugar, salt, vegetable oil, and water. Blend to form a smooth paste.
3. Peel the boiled eggs and make small slits on them with a knife.
4. Coat the eggs with the prepared paste and let them marinate for 30 minutes.
5. Heat a pan on medium heat and add the marinated eggs. Cook for 5-7 minutes or until the eggs are coated with the spice mixture and slightly browned.
6. Serve hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 3-4 people
Nutritional information:
- Calories: 230
- Fat: 18g
- Carbohydrates: 5g
- Protein: 12g
Substitutions for ingredients:
- If fresh coriander and mint leaves are not available, you can use dried coriander and mint leaves.
- If green chillies are too spicy, you can use red chilli powder instead.
Variations:
- You can use chicken or paneer instead of eggs.
- You can add tomatoes or onions to the spice mixture for a different flavor.
Tips and tricks:
- Make sure to make small slits on the boiled eggs so that the spice mixture can penetrate.
- Use a non-stick pan to avoid the eggs from sticking to the bottom.
Storage instructions:
- Store leftover Egg Cafreal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Egg Cafreal in a microwave or on a pan until heated through.
Presentation ideas:
- Serve the Egg Cafreal on a bed of rice or with bread.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Serve with rice or bread.
Suggested side dishes:
- Serve with a side of raita or salad.
Troubleshooting advice:
- If the spice mixture is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
Food history:
- Egg Cafreal is a popular dish from Goa, India.
Flavor profiles:
- Spicy, tangy, and flavorful.
Serving suggestions:
- Serve hot with rice or bread.
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Region: Goan