Egg Angara with Jeera Rice

          Serve this restaurant style egg curry along with some jeera rice as they both complement each other. Prepared this Egg Angara with a slight twist as the main gravy based ingredients were first char grilled on an open flame and then made into a paste. This gives a nice smoky flavour to the dish. 

          On the other hand steamed rice can be more flavorful in the form of jeera rice. It  tastes yummy with the flavour of the ghee along with the crunch of the fried cumin seeds. So this simple platter is apt to be served and enjoyed during special occasions along with your family and friends. Happy Cooking !!!

Egg Angara - 

• 2-3 boiled eggs, cut into half
• 1 onion
• 1-2 tomatoes
• 2 green chilies
• 3-4 garlic cloves
• 1" ginger
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 2 bay leaves 
• 1" cinnamon stick 
• 2-3 cardamoms 
• 4-5 cloves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1 tsp. roasted coriander powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Grill the onion, tomato, ginger, garlic and green chilies on an open fire till it is slightly charred. Grind into a fine paste and keep aside. 

          Heat oil in a pan and lightly fry the boiled eggs. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms and cloves.

          Add the onion paste, turmeric powder and red chili powder. Saute till the oil separates. Add 1 - 1 & 1/2 cups water and salt. Bring it to a boil.

          Cover and simmer on a low flame for 4-5 minutes till the gravy reduces to a desired consistency. Add the garam masala powder and ghee and simmer further for a minute. 

          Switch off the flame and transfer to a serving plate. Arrange the boiled eggs over it and garnish with coriander leaves. 

Jeera Rice - 

• 1 cup Basmati rice, soaked for 30 minutes
• salt to taste
• juice of 1/2 lime
• 2-3 tbsp. ghee (clarified butter)
• 1 & 1/2 tsp. cumin seeds
• 1-2 green chilies, chopped
• 1 tbsp. coriander leaves, chopped

           Pressure cook the rice in 1 & 1/2 cups water, salt and lime juice for 1 whistle. Spread on a plate to cool down.

          Heat ghee in a pan and temper with the cumin seeds and green chilies. Then add the rice and mix well. Saute for a minute or two on a low flame. 

          Add the coriander leaves and give it a toss. Switch off the flame and transfer to a serving plate.