INGREDIENTS
Butter Egg Mughlai
Serving - 2 - 3
INGREDIENTS
Boiled eggs - 1
Boiled eggs - 3 - 4
Eggs - 3
Salt - 1/4 teaspoon
Red chilli - 1/4 teaspoon
Black pepper - 1/8 teaspoon
Butter
Butter - 1 tablespoon
Green chilli - 1 teaspoon
Coriander - 1 teaspoon
Butter - 30 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Onions - 140 grams
Tomato - 260 grams
Green chilli - 1 tablespoon
Salt - 1 teaspoon
Red chilli - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Dry Mango Powder - 1 teaspoon
Chaat masala - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Water - 80 milliliters
Coriander - 2 tablespoons
Sliced boiled eggs - for garnishing
Coriander - for garnishing
PREPARATION
1. Take 1 boiled egg cut into slices and keep aside.
2. Cut eggs into small pieces.
3. Transfer 3-4 small pieces of boiled eggs in a bowl and keep aside.
4. In a mixing bowl, add 3 eggs and whisk it well.
5. Add 1/4 teaspoon salt, 1/4 teaspoon red chili, 1/8 teaspoon black pepper and mix it well.
6. Heat butter in a pan, add the egg mixture in it.
7. Cook for 3 - 5 minutes on medium heat.
8. Then, add the prepared boiled sliced eggs on the omelette.
9. Flip the omelette carefully.
10. Remove it from heat and keep aside.
11. Heat 1 tablespoon butter in a skillet, add 1 teaspoon green chili, 1 teaspoon coriander and mix it well.
12. Add small pieces of boiled eggs in it and mix it well.
13. Remove it from heat and keep aside.
14. In a pan, heat 30 grams butter, add 1 tablespoon garlic, 1 tablespoon ginger and stir well.
15. Then, add 140 grams onions and fry till translucent.
16. Add 260 grams tomato, add 1 tablespoon green chili and saute until it turns soft and pulpy.
17. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon dry mango powder, 1/2 teaspoon chaat masala, 1/2 teaspoon coriander powder and mix it well.
18. Cook for 3 - 5 minutes on medium heat.
19. Then, add 80 milliliters water and mix it well.
20. Bring it to a boil.
21. Add 2 tablespoons coriander and mix it well.
22. Remove it from heat and add the prepared mixture on the prepared omelette.
23. Garnish with prepared small pieces of boiled eggs and coriander.
24. Serve hot.