PREPARATION

1. Heat 120 milliliters oil in a skillet, add 1/2 teaspoon turmeric and str well.
2. Add 8 boiled eggs and mix it well.
3. Cook for 8 - 10 minutes on medium heat.
4. Remove it from heat and keep aside.
5. Take a pan, add 25 grams gram flour and dry roast until it turns dark brown in color.
6. Remove it from heat and keep aside.
7. Heat 20 milliliters oil in a skillet, add 1 tablespoon cumin and stir well.
8. Then, add 125 grams onions and fry till translucent or until it turns golden brown in color.
9. Add 1 tablespoon ginger paste, 1 tablespoon garlic, 1 tablespoon green chili and stir well.
10. Now, add 120 grams tomato and saute until it turns soft and pulpy.
11. Cook for - 8 minutes on medium heat.
12. Remove it from heat and transfer this into a blender.
13. Blend it into a smooth puree.
14. Transfer this puree into a skillet and stir well.
15. Then, add 70 grams tomato puree and mix it well.
16. Add 1/2 teaspoon turmeric and stir well.
17. Add 1 tablespoon red chili, 1 tablespoon coriander powder, 1 teaspoon salt, roasted gram flour and mix it well.
18. Then, add 150 milliliters water and mix it again.
19. Bring it to a boil.
20. Now, add 140 grams green peas and mix it well.
21. Cook or 2 - 3 minutes on medium heat.
22. Cover it with lid and cook for about 10 minutes on medium heat.
23. Open the lid and give it a nice stir.
24. Then, add 1 teaspoon garam masala, 1 tablespoon dry fenugreek leaves, 100 grams fresh cream and mix it well.
25. Cook for 5 - 7 minutes on medium heat.
26. Now, add the cooked eggs, 1 tablespoon coriander and mix it well.
27. Remove it from heat.
28. Garnish with coriander.
29. Serve hot.

Kadai Egg White Masala

Servings - 2 - 3

INGREDIENTS
Egg whites - 6
Salt - 1/4 teaspoon
Black pepper - 1/8 teaspoon
Oil - 1 tablespoon
Onions - 70 grams
Bell pepper - 170 grams
Fennel seeds - 1/2 teaspoon
Black peppercorns - 1/4 teaspoon
Cumin - 1 teaspoon
Kashmiri dry red chili - 1
Oil - 2 tablespoons
Garlic - 2 teaspoons
Ginger - 2 teaspoons
Green chili - 1 teaspoon
Onions - 160 grams
Tomato - 280 grams
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 200 milliliters
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 teaspoon