‘Egg saas’ is a Parsi’s corruption of the word ‘egg-sauce’.
Egg Saas may be eaten with the Indian khichri (see recipe for Khichri) or with the Scot kedgree or roti as preferred
Adjust the consistency of the sauce as required by you to eat with the rice or with roti.
Eggs (hard boiled) 6
Cloves of garlic 8
Red Chillies 4
Cumin seeds 2 tsp
Oil 1 tbsp
Onions 3 small
Gram(chick pea) or wheat flour 1/2 tbsp
Water 4 cups
Vinegar 1/2 cup
Sugar 1/2 tbsp
Uncooked eggs 2
Green chilies 4
Curry leaves 6 to 8
Cherry tomatoes 6
(if using regular tomatoes take one cut in 8 pieces)
Boil six eggs, peel and put aside.
Grind fine, garlic, red chilies and cumin seeds.
Mix the vinegar sugar uncooked eggs together and put aside.
Grate the onions.
- Heat the oil in a Sauce pan and fry the onions lightly.
- Add the ground masala and fry well till golden.
- Add gram/wheat flour and fry for a further 40 seconds till the flour gives off its aroma.
- Slowly pour one cup of water stirring all the time to form a homogeneous mixture. Ensure there are no lumps.
- Once mixed well, add the other 3 cups of water and boil still sauce thickens.
- Quickly stir in the vinegar sugar and egg mixture ensure that the egg does not curdle.
Or you may let the sauce cool to room temperature and then stir in the egg mixture and once again bring sauce to boil, stirring all the time.
- When it once again reaches boiling point add boiled eggs, green chilies, curry leaves and tomatoes
- Immediately put the stove off, cover, and let the chilies and tomatoes soften in the hot sauce.
- Taste the sauce and adjust the seasoning.
- Adjust the consistency before reheating. It should be neither too thick nor too thin. (See pics). If too thin add flour; if too thick, add water.
This sauce may be made in advance and can be reheated.
May be eaten with rice or rotis as preferred.