Egg Sambal Sandwich

Ingredients(for 1 large sandwich per serving)

• 4 Eggs (Desi anda (free-range preferred))
• 4 slices Whole wheat bread (Atta bread)
• 1 medium Onion (finely chopped (pyaaz))
• 1 large Tomato (finely chopped (tamatar))
• 1 Green chilli (finely chopped (hari mirch)) - optional
• 2 cloves Garlic (finely chopped (lahsun))
• 1/2 tsp Red chilli powder (lal mirch)
• 1/4 tsp Turmeric powder (haldi)
• 1/2 tsp Coriander powder (dhaniya powder)
• 1/4 tsp Mustard seeds (rai)
• 5-6 Curry leaves (kadi patta)
• to taste Salt (namak)
• 1 tsp Oil (cold-pressed or olive oil)
• 1 tbsp Fresh coriander leaves (chopped (hara dhaniya)) - optional

Instructions

1. 1

   Boil the eggs in sufficient water for 8-10 minutes until hard boiled. Cool, peel, and chop them roughly.

   10 minutes

   Add a pinch of salt to the water for easier peeling of eggs.

2. 2

   Heat oil in a tawa or non-stick pan. Add mustard seeds and let them splutter, then add curry leaves.

   2 minutes

   Curry leaves enhance aroma; do not skip for authentic flavor.

3. 3

   Add chopped onion and sauté until translucent. Stir in garlic and green chilli. Cook for 2 more minutes.

   4 minutes

   Sauté on medium flame to avoid burning the onions.

4. 4

   Add tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook until tomatoes turn mushy and the masala thickens.

   5 minutes

   Mash tomatoes well for a smooth sambal texture.