Dhaba Style Mutta Masala/ Gravy (Thattukada Style)

 Somebody's on his way home for a good two months with moi. Preps are going on in full swing for my older one's arrival-his summer break. En route his journey before he hits the capital, his companions and he will make a stopover or two for catching a tea or lunch unless they run out of time or have a flat tire that delays their journey.

These places that they stop over up North are called Dhabas ( http://en.wikipedia.org/wiki/Dhaba) Do check out the link and other images to have an inkling of what I am talking about. I know for sure they will enjoy a hearty meal because that's how hungry these youngsters would be. I thought I would dedicate a post to all such travellers especially our trucker bhaiyas (brothers) who make such long and tedious journeys from state to state carrying a variety of things from household goods to the perishables that I am about to cook for you. Respect!!!

We have made use of such trucker bhaiyas during our transfer within the country on various occasions. It is the most painful process I think which includes the packing, sending them off and later awaiting the stuff ensuring things aren't damaged! So one could only imagine how long and painful these journeys are for the truck drivers, their helpers and others who join in to help with the packing and unpacking of goods.

And just like the vehicles need their fuel, these drivers also need nourishment. Similarly my boy is on a journey. So am gonna just jump into this Dhaba style recipe-Hard-boiled eggs were taken and a couple of holes punched in or the eggs gashed a bit to ensure that the spices envelop and seep through them well. In a tbsp. or more of oil, lightly shallow fry them like so. These gashes or holes that we make ensures that the egg doesn't burst open while frying. I was unsuccessful with one as my slotted spoon cut through them while tossing them about. Once the eggs reach the look given below, extract them from the oil onto an absorbent kitchen tissue.

In the same wok/saucepan an in that remaining oil, add a bayleaf or two, a cinnamon stick (you can extract the stick and the leaf later on if it gets in your way, I haven't) peppercorns, a cardamom or two and a tsp. of cumin seeds. As it sautés add sliced onions or onion paste (optional), fresh crushed ginger garlic/paste and allow it to brown a bit, add adequate salt, then throw in the spices such as a tsp. each of turmeric powder, Kashmiri Chilly powder and cumin powder. Let them coat the onions well, once caramelized a bit add in the sliced tomatoes or tomato puree (optional) and a tbsp. of coriander powder is added to bring in the spice. Place a lid over the vessel and let them kind of get mushy.

 Please adjust spices to your preference.

 Remove the lid after a while and add water as per your desire. Place the lid back and allow it to simmer and the spices to merge well as it reduces.

 Check for all spices and seasoning. Add a bit of garam masala and a tsp. or more of mango powder/amchur powder. Slide in the poricha hard- boiled egg/lightly fried eggs that you kept aside. Let it reduce further. Add freshly ground pepper powder and a handful of finely chopped cilantro and slit green chillies once the dish is reduced to the desired consistency.

If you want to dilute it further please do add water and allow the dish to reduce on a simmering heat.