Ingredients with Measurements:
- 6 eggs
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 2 tbsp oil
- Salt to taste
- Coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Boil the eggs and peel them. Cut each egg into 4 pieces and keep aside.
2. Heat oil in a pan and add cumin seeds. Let them splutter.
3. Add chopped onions and green chilies. Saute until onions turn golden brown.
4. Add ginger-garlic paste and saute for 1 minute.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coriander powder, red chili powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.
7. Add 1 cup of water and bring it to a boil.
8. Add boiled egg pieces and garam masala powder. Mix well and cook for 5-7 minutes.
9. Garnish with coriander leaves and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 190 kcal
- Fat: 14 g
- Carbohydrates: 7 g
- Protein: 10 g
Substitutions for ingredients:
- You can use any cooking oil instead of oil.
- You can use any type of chili powder instead of red chili powder.
Variations:
- You can add boiled potatoes or peas to make it more filling.
- You can add coconut milk to make it creamy.
Tips and tricks:
- You can adjust the spice level according to your taste.
- You can add a pinch of sugar to balance the flavors.
- You can use fresh tomatoes instead of canned tomatoes.
Storage instructions:
- You can store the leftover shorva in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the shorva in a microwave or on a stovetop until it's hot.
Presentation ideas:
- Serve the shorva in a bowl or a plate.
- Garnish with coriander leaves.
Garnishes:
- Coriander leaves
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Cucumber raita
- Onion salad
Troubleshooting advice:
- If the shorva is too thick, add more water.
- If the shorva is too thin, cook for a few more minutes.
Food safety advice:
- Make sure the eggs are boiled properly before adding them to the shorva.
Food history:
- Egg shorva is a popular dish in Indian cuisine, especially in the northern part of India.
Flavor profiles:
- Spicy, tangy, and flavorful.
Serving suggestions:
- Serve hot with rice or roti.
Related Categories
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Region: Indian