Egg Chettinaad by Reeta

Add Jeera, Coriander Seeds, Dried Red Chilli, Black Pepper, Fennel Seeds, Grated Coconut, Black Cardamom, Green Cardamom, Cinnamon Stick, and Curry Leaves to The Upliance jar. The Upliance will now roast these spices on medium heat for 1 minute 30 seconds with automatic stirring until fragrant. Remove the roasted masala from the jar and set aside for later use.

Add 3 tbsp Refined Oil to The Upliance jar. The Upliance will heat the oil on high heat for 1 minute. Then add 6 cloves Garlic (minced), 6 g Ginger (minced), and 130 g Onion (handchopped). The Upliance will then sauté these aromatics on medium heat for 8 minutes with automatic stirring until golden brown.

Add 100 g Tomato (chopped), 2 tsp Salt (approx), 40 ml Water (approx), and the previously roasted Chettinad masala back to The Upliance jar. The Upliance will then cook this gravy base on high heat for 7 minutes with automatic stirring until the oil separates. In the meantime, ensure 4 pieces of Egg (raw) are boiled with 700 ml Water (approx) and a pinch of Salt in The Upliance for 12 minutes on low heat, then deshelled and lightly cut. Add these prepared boiled eggs to The Upliance jar, and let the device simmer on high heat for 4 minutes with automatic stirring.

The dish is ready. Garnish the Egg Chettinad with 5 g Coriander Leaves (minced) and serve hot.