Hasselback Egg Fry
Hasselback egg fry or anda masala is a delicious and quick street-style egg dish that comes together very quickly. Perfect for busy weeknight meal. And to make it fun, I sliced the egg like hassle back potatoes. Though replicating the energy of a street-side stall might be tricky, you can easily bring the flavors of Hasselback egg fry to your kitchen.
Equipment
Ingredients
- 5 Eggs
- 1 Small Onion (Thinly sliced)
- 1 Small Tomato (Thinly sliced)
- Finely chopped cilantro leaves (to add at the end)
- Fresh lemon juice (to add at the end)
- 1 tablespoon oil
- Salt to taste
Spices
- ¼ Tsp Fennel seeds
- ¼ Tsp Black mustard seeds
- ½ teaspoon Cumin seeds
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Chili powder
- 1 teaspoon Garam masala powder
Instructions
- Boil the egg for 8 minutes. Add a little bit of lemon juice or vinegar, as it helps the peel to come off easily.
- Once the oil is boiled, drain the water and add cold water with some ice cubes to cool it down quickly. Peel it off and keep aside.
- Take an egg slicer and slice the boiled eggs just halfway through.
- Heat a heavy bottom skillet and add the oil. Once the oil heats up, add the whole spices along with turmeric powder and chili powder. Toss it around for 1 minute.
- Scatter the sliced onion, season with salt and cook for 1 minute. Then add the sliced tomatoes and cook both the onion and tomato for 3 minutes or until it looks soft.
- Sprinkle garam masala and cook for 1 minute.
- Add the hasselback egg fry and toss it around for a few minutes for the egg to soak it all the flavor.
- Finish it with a good doze of finely chopped cilantro leaves and squeeze of lemon juice.
- Enjoy it warm with your choice of bread on the side.
Video
Nutrition
Calories: 451kcalCarbohydrates: 3gProtein: 28gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 818mgSodium: 323mgPotassium: 358mgFiber: 1gSugar: 1gVitamin A: 1350IUVitamin C: 0.4mgCalcium: 143mgIron: 5mg