Egg Balchao Goan

Contains: egg

• Black pepper

  3 g

• Cloves

  4 pc

• Cumin seeds

  4 g

• Egg

  4 pc

• Garlic

  25 g

• Ginger

  15 g

• Kashmiri red chili

  8 pc

• Oil

  40 ml

• Onion

  chopped

  200 g

• Salt

  to taste

• Sugar

  6 g

• Tomato

  chopped

  150 g

• Vinegar

  45 ml

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Method

1. 1Boil 4 eggs for 9 minutes, peel and halve.
2. 2Grind Kashmiri chillies, garlic, ginger, cumin, peppercorns and cloves with vinegar to a paste.
3. 3Heat oil and fry the eggs lightly, then set aside.
4. 4Saute finely chopped onion until deep golden and jammy.
5. 5Add the ground masala and cook slowly until it darkens and thickens.
6. 6Stir in chopped tomato and cook until pulpy and glossy.
7. 7Season with sugar and salt to build the sweet-sour balchao balance.
8. 8Simmer with a splash of water to a thick pickle-like masala.
9. 9Fold in the eggs, coat well and cook two minutes before serving.