Egg vindaloo combines the goodness of eggs with the flavours of aromatic spices, cooked to perfection and served with rotis or rice in the traditional Goan style.
Per Serving: 1 Medium Bowl - 150.0 gm
Take an egg, boil it, cut into two and keep aside.
Take 2 whole red chillies, 2 cloves, 1/4tsp jeera, 1/4th cinnamon stick and dry roast them.
Add ½ tsp ginger, 1.5 tsp chopped garlic and 1.25 tsp vinegar, grind it all to form a masala paste. Keep aside.
Heat 1/2 tsp oil in a frying pan at a low flame.
Shallow fry the previously boiled egg until golden brown and keep aside.
Heat 1 tsp oil in the same frying pan to add 2 green elaichi, 2 black peppers, 1 bay leaf, 2 tbsp chopped onion and sauté.
Once the onions turn golden brown, add the previously made masala paste, pour in a little water and allow it to cook.
Once it starts simmering add 1/8th tsp haldi, 1/8th tsp salt, 1/8th red chilli powder, 1/8th tsp chopped green chillies, 1 tbsp chopped tomato and 1.25 tsp vinegar.
Add the previously cooked egg, 1 tsp chopped coriander leaves and mix it all together.