Egg Bafat

Egg 665

• Serves: 5 People
• Prep Time: 25 min
• Cooking: 20 min
• Calories: 632
• Difficulty: easy

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Egg Bafat is a hot spicy masala blend, made with spicy hot tangy Mangalorean curry. Once the bafat masala is made, you can also use it for many other dishes like fish curry, fish fry, meat and many vegetarian dishes too.

Ingredients

• RUCHI Egg Curry Masala 3 tbsp
• Vegetable or Com oil 2 tbsp
• Sliced Onions 2 cups
• Finely chopped ginger 1 tbsp
• Chopped Tomatoes 1 cup
• Tomato Paste 2 tbsp
• Light Cream 1/2 cup
• Coconut Milk or Sour (optional)
• 8 hard-boiled eggs peeled and halved
• Chopped coriander leaves (optional) 1 tbsp

Directions

1. In a small bowl mix together RUCHI Egg Curry Masala, 1 tbsp salt and 2 tbsp water to make a paste and set aside.
2. In a medium pan or pot (non-stick is ideal), heat oil over moderate heat and sauté onions, stirring until soft and lightly browned about 4 mins. Add ginger and spice paste and sauté. Stir until liquid has evaporated about 3 mins.
3. Add tomatoes or tomato paste and 1/4 cup water and cook until tomatoes are soft and melted into sauce about 5 mins. Add 1 cup water, cover mixture and simmer 5 to 7 mins. Stir in cream, coconut milk or sour cream and simmer for 3 mins. Add salt to taste.
4. Pour sauce into a large serving dish. Arrange egg halves in sauce, yolks facing up and garnish with coriander leaves.

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