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Home Other Regions Maharashtrian Masalachye Ande

Masalachye Ande

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Ingredients:

Quantity Measure Ingredients Description
12 Whole Eggs Boil, shell, slit and fill with masala
1 Whole Coconut (Narial) Ground Masala
1 Teaspoon Chilly Powder, Red Ground Masala
1 Teaspoon Pepper Powder Ground Masala
6 Nos. Cloves (Lavang) Ground Masala
1.5 Inch Cinnamon (Dalchini) Ground Masala
2 Medium Onions Ground Masala
1 Salt-Spoon Salt Add
1 Medium Onion Sliced and fried
1 Tablespoon Vegetable Shortening (Dalda) For Frying - you can use cooking oil

 

Method:

Make the ground masala, by mixing the curry pastes with the other ingredients and the scraped coconut.

Boil the eggs, and slit them in lengthwise, and fill the masala, and keep aside.

Fry the sliced onion, in Dalda or other vegetable shortening, and then the remaining half ground masala, and fry till the raw smell goes. Add a little hot water, and boil for some time, and then put the eggs in the boiling mixture, When the masala in the eggs is cooked, then put the stove off, and allow to cool.

 

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