Tadka aux œufs, apéritif facile

Ingrédients

• 6 Eggs
• 2 Tablespoons Ghee
• 1 Teaspoon Mustard Seeds
• 4-6 Cloves Garlic (thinly sliced)
• 2-3 Dry Red Chillies (broken into pieces)
• 2 Sprigs Curry Leaves
• 2 Tablespoons Chutney Podi
• 3/4 Teaspoon Salt
• 2 Tablespoons chopped Coriander Leaves

Préparation

1. 1

   Boil eggs: Add eggs to a pot with cold water. Ensure the eggs are fully submerged and there is about 1-2 inches of extra water on top of it. Bring this to a rolling boil over high heat. Once it starts boils, turn off the heat and cover the pot tightly with a lid. Let the eggs sit covered for 10 minutes for hard boiled eggs.

2. 2

   Cool eggs: Transfer immediately to ice water to prevent them from cooking further. Crack and peel the eggs.

3. 3

   Hasselback eggs: Place the egg lying down on a chopping board. Place a ladle, another chopping board or rolling pin against the egg. To cut hasselback style, use a sharp knife and slice the eggs vertically half a centimeter apart, making sure not to slice all the way through and leaving the bottom unsliced. The rolling pin or ladle will act as a barrier for the knife to go all the way through. You can also put a skewer through the bottom of the egg to help maintain their shape.

4. 4

   Saute aromatics: In a frying pan, heat the ghee over medium heat. Once hot, add mustard seeds and allow it to splutter. Reduce the heat to low, and add sliced garlic and saute for 1-2 minutes or until fragrant.

5. 5

   Make temmpering: Add curry leaves and dry red chillies and saute for 30 seconds. Add salt and chutney podi and stir to combine. Cook this for about 15 seconds or until everything is combined and turn off the flame.

6. 6

   Pour and serve: Pour over the prepared eggs. Top with fresh coriander and serve immediately.